The Donkeys Nicked all the Strawberries

While this coffee tastes awesome in every device, our favourites are an espresso machine, Aeropress & moka pot.

Head over to our brew guides for making coffee for more.

All of our coffees come to us from small farms and estates. This means that when a coffee has been harvested, processed and drunk, it’s gone for good. Our other coffees change every 8-12 months, while our limited editions change more frequently, most likely every 3-4 months.

Unlike our regular range, limited-edition coffees don’t share flavour profiles with their predecessors. Each one is a beautiful, unique coffee we’ve found, loved, and wanted to roast. If you want to try great coffee from different regions, then don’t miss out on the limited-edition range. Because like all our coffees, when they’re gone, they’re gone!

The Burka Coffee Estate was founded in 1899 by German settlers and expanded to include the neighbouring Selian Estate in 1991. Today, around 1.3 million varieties are grown on this land, mainly under the protection of shade provided by trees.

The staff at Burka have been trained in agricultural practices and have built extensive agronomic experience as techniques have been passed from generation to generation. They also have social security and Labour Union membership as part of their contracts, with benefits that include education, loans, health care, and house construction.

To protect the largest indigenous forest in Arusha, Burka Forest, the Estate has devoted conservationists who protect the land and conserve the wildlife. This includes the Madagascar Squacco Heron and the last baboon colony in the area.

In Arusha, the coffee harvest season is between May and October. Once ripe, the cherries are hand-picked and sorted. The perfectly ripe cherries are then spread onto raised African beds to slowly sun dry for 12-14 days. During this time, they are routinely turned and covered when the sun is at its highest to protect the fruit from over-fermentation. Once complete, they are taken to Moshi to be de-pulped and graded by size before being bagged and shipped!

A process known as cupping is used to find the quality score of coffee. This quality score will determine if a coffee can be granted the title of speciality coffee. A target score of 80 or above is set for a coffee to be given this title. If it scores lower, it doesn’t reach the grade. If it scores 80 or more, it’s one of the best coffees in the world and makes for an awesome brew. Read our cupping page to learn more about cupping coffee.

You’ll never find an over-roasted coffee at Two Chimps. Unlike high street coffee giants, we use the roasting process to show off all the delicious natural flavours and aromas in our coffees, not to make different coffees taste the same. If we were to roast too dark, the natural flavours would be lost and replaced by bitterness.

Some big-name roasters might over-roast to mask unpleasant flavours in their low-grade beans. But our coffees are all top-notch, so there are no problems to fix, just awesomeness to enjoy!

When you choose Two Chimps for all your coffee needs, it’s not just us Chimps who start to happy dance! Your support also promotes:

• Ethically sourced coffee via a small supply chain with no middleman
• A small carbon-neutral business
• Farmers getting paid 30 – 150% more
• Programmes committed to improving the coffee industry

High five!

This name comes from a memorable moment shared by Head Chimp Andy and his Dad, Trevor, while they were cleaning the flue (chimney) of the coffee roaster. Trevor sang, “Up the flue in a minute or two, the donkeys nicked all the strawberries.” We knew right then that this phrase would be perfect for naming a coffee!