Tanzania - Acacia Hills 125g
This product is currently sold out.
Altitude - 1800 to 1925m masl
Region - Arusha
Harvest - May to November
Variety - Geisha
Process - Washed
Roast profile - Light
Flavor profile - Velvety, elegant with floral notes and soft mouthfeel
The view from Acacia Hills Estate is surreal. The northern border of the estate lies along the Southwestern side of Mount Oldeani, whose slopes drain water into Lake Eyasi, a key saltwater lake on the borders of Ngorogoro Conservation area and Serengeti National Park. From the edge of the farm, you can see the edge of Ngorogoro crater, an ancient collapsed volcano whose fertile valley is now home to dozens of different animal species: from African elephants to lions, rhinoceros, leopards and giraffes.
The land upon which the estate sits was previously 4 smaller farms, first cultivated by German settlers in the 1930s and 40s. In the 1960s, the four farms were united as the Acacia Hills Estate and the estate has been producing coffee ever since: a total of over 50 years.
In 2007, Leon and Aideen Christianakis, local Tanzanian coffee farmers, partnered with an American roaster to purchase and upgrade the estate to focus on specialty coffee production. Today, Leon and Aideen incorporate a wide variety of practices, including soil analysis, managed shade and processing methods, into their production to ensure the highest quality possible.
The estate also features its own cupping lab that enables Leon and Aideen analyze their coffees onsite.
The farm grows mostly Bourbon and Kent varieties and has been experimenting with the potential of Geisha, Pacamara and Castillo in the Tanzanian climate. The estate boasts the highest altitude of any coffee farm in the region and, in order to fully maximize the potential of these varieties, has planted Geisha and Pacamara at the highest altitude on the farm - about 1,900 meters above sea level.
Cherry is selectively handpicked and delivered to the farm’s onsite wet mill. A new Penagos wet mill sorts cherry as it pulps. The coffee is then dry fermented for 12-18 hours (depending on ambient temperature) before being washed in clean water and then laid to dry on African raised beds for 10-14 days. Traditionally, the estate dries parchment directly in the sun.
Recently, Leon and Aideen and their team have been experimenting with using shade netting to slow drying times. Leon and Aideen know that the next steps towards quality improvement lie in the small details and are committed to experimenting and refining their processing methods.
Geisha is a variety that was first documented in the Ethiopian village of Geisha but was popularized when a Geisha lot from a Panamanian farm won the “Best of Panama” auction and received the hitherto unheard-of price of $20.10 per pound.