Alpaca Lips

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!

This Tanzanian coffee comes from the Mondul Estate, a 211-hectare farm located on Mondul Mountain, 25km from Burka town in the Arusha region of Northern Tanzania. This estate was established in 1931 and acquired by Burka Estates in 2007. Since then, they have introduced 200 permanent staff and 200 additional daily staff. They also hire up to 5,000 seasonal staff during the harvest period to assist with picking and processing.

The permanent staff are provided with on-site accommodation across all three Estates (Burka, Selian, Mondul). Their lowest salary is still 20% above the government’s minimum requirement, and staff have social security and Labour Union membership included in their contracts. The Estate credit union also offers loans and advice for education, health, and house construction.

But the good things don’t end there! These estates also employ dedicated conservationists who sit on the Burka Estate boards to ensure the legacy and ecology of the local environment. This is vital considering Burka Forest is one of the last and largest indigenous forests in the Arusha region. In ensuring this area is protected, they have ensured the local wildlife prevails. Species such as Dik Diks and Madagascar Squacco Herons, as well as the last baboon colony in the area, have thrived under this protection.

This coffee’s journey starts by being hand-picked, before being spread across raised African beds to sun dry for 12-14 days to allow the beans to absorb flavours from the cherries flesh. Throughout this period, they are carefully turned and covered at night to prevent over-fermentation and excess moisture from rain. Once complete, they are transported to Moshi for hulling and grading before they are shipped to us at Two Chimps to roast to perfection!

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!

Have you ever heard of an apocalypse? Well, get ready for something a little more fun: an ALPACAlips!