What makes this coffee limited-edition?

At Two Chimps, we source all our single origin coffee seasonally. This means that once a particular batch has been roasted and enjoyed, it’s gone for good! Now we know what you’re thinking. Why don’t we just go back to the same farm and get some more?

First of all, since it is a crop, there is typically only one harvest per year. So, once the beans are picked and processed, we can’t get any more until the next harvest.

While we could be patient and wait, there is no guarantee that the flavours will remain the same as before. Factors such as increased rainfall or less fertile soil can all affect the plants. Additionally, there is the risk of diseases or bug infestations that can wipe out entire crops in a single blow.

Therefore, we have to shake up the origins of our coffees every few months. This means new funky names, and slightly different flavour notes. However, we understand this can get confusing for all of you coffee lovers, so we use a colour-coded system to make things as easy as possible.

For example, our orange labelled coffees are always roasted to a medium/dark level and is smooth and chocolatey.

However, Our limited editions are all about trying new things, so these are generally only here for half the time of our standard lineup (roughly 3-5 months). However, our red labelled coffee is always roasted to a medium level to keep some sort of pattern going.

Who grew this coffee?

The Burka and Selian Estates in Arusha, Tanzania have grown these amazing beans. From a humble beginning in 1993, these estates now produce over 1.3 million varietals, with 314 acres of forests and 250 acres of natural grasslands.

Their staff have been trained in agricultural practices and have a wealth of agronomic experience, resulting in an excellent reputation for these estates. However, they have also made a sense of community one of their core objectives.

All their staff have a Labour Union membership as a part of their contract, and have access to education, loan advice and health care. They also have a permanent on-site ambulance, nurse, shops, sports facilities and church. The permanent staff also have housing on the estates and have a salary at least 20% above the government minimum.

These estates are also very concerned about the natural wildlife and conserving the largest indigenous forest in Arusha, Burka Forest. Therefore, they have dedicated conservationists who ensure that the land is secured at all times and that poachers are unable to harm any of the wildlife. This includes the Madagascar Squacco Heron and the last baboon colony in the area.

How was it processed?

Arusha, which is a region located in northeast Tanzania, has a harvest period between May and October. This allows the coffee cherries to get perfectly ripe before being handpicked. Once harvested, the fruit is sorted, removing any under-ripe cherries.

They are then spread across raised African drying beds to bask in the sun for 12-14 days before the seeds (coffee beans) are removed. Throughout this period, the fruit is routinely tuned to stop over fermentation, and they are covered at night to protect them from excess moisture.

Once they have reached the optimal moisture level, they are transported to Moshi for hulling, grading and cupping. Once complete, they are bagged and exported from the main port, Dar Es Salaam.

Where does the name come from?

This is a fun story. A few months ago, Head Chimp Andy and Trevor, our resident handyman, were cleaning our roaster’s flue (chimney). While they were working, Trevor came up with a catchy tune:

“Up the flue in a minute or two, the donkeys nicked all the strawberries.”

We thought this was a pretty epic jingle and knew it would make an awesome coffee name one day. And now, here we are!