Blackburn Estate is one of the higher elevation farms in Tanzania, and produces great coffee. But they face chronic water problems due to the local terrain, and higher transportation costs because they are more remote from the dry mills in Moshi. They also face unique vandalism problems due to the fact they are so near beautiful Ngorongoro Conservation Area: water buffalo and elephants. In search for water, elephants uproot water pipes bringing that precious resource to the farm. Water buffalo take a more direct route: they just step on the coffee shrubs, smashing the woody growth, shattering the trunks. Blackburn Estate has been a Black Apron selection from Big Green (aka Starbucks) and to give them credit where due, they have aided greatly in water projects for the farm and the people in local communities. I have cupped Blackburn in the distant past, and it faces some of the typical problems of all Tanzania coffees; it is sometimes damaged in transit out of the country by heat and excess humidity at port. However, this small lot is, well, look at the numbers ... our highest rated Tanzania ever. The dry fragrance has winey fruit, boysenberry, sweet molasses syrup. Wet aromatics are very sweet, fruited, winey. The cup is bright and Kenya-like, but not as sour in acidity as most Kenyas. It has qualities of the Gethumbwini lots (when they are good). The cup is juicy and has cane sugar and panela (brown sugar cakes) sweetness. The body is sufficient, not super heavy or texturous. The cup is dominated by juicy berry fruit, and this undeniable sweetness, which lingers well into the aftertaste. The fruit has this very ripe, winey character, Syrah-like, but is not at all vinegary or fermenty (what happens when ripe fruited notes turn to bad overripe fruity notes). Initially, the intensity of the hot cup seems low, actually. Sweetness, fruit and winey flavors come to the foreground as the cup cools, along with that slight East African wild note, a bit dusty and hidey.