Grind Size Chart

At Mondul, timing is tight and the system is dialed. Cherries are delivered to the mill within six hours of picking — no delays, no degradation. Once received, they’re graded, hand-sorted, and run through a Pinhalense de-mucilager. From there, parchment is soaked in clean water sourced from the estate’s own natural spring — water that’s used efficiently, recirculated, and responsibly drained into seepage pits.

Nothing goes to waste here. The cherry pulp is repurposed — combined with worms to produce nutrient-rich organic fertiliser, which goes straight back into the soil that grew it. A closed-loop system with purpose. After soaking, parchment is rinsed and sorted through washing channels, then spread onto raised African beds. The first 48 hours are hands-on — constant turning to ensure even drying. The full drying cycle runs up to 7 days, until the parchment hits 12% moisture or below. From there, it’s off to Moshi for precision milling and bagging, before making its final move to Dar es Salaam for export.

Every lot is cupped daily at Burka’s in-house lab — no batch leaves without passing the test. At Mondul, washed isn’t just a method. It’s a system of intention, backed by numbers and built to perform.