TANZANIA | Acacia Hills Geisha
■ FLAVOR COMMENT
This coffee features a refined, high-toned aroma reminiscent of jasmine, typical of the Geisha variety, while the citrusy notes of grapefruit reflect the distinct terroir of Tanzania. It is further complemented by clear, vibrant fruit notes such as green apple and white grape, along with a syrupy, light-bodied texture. Please enjoy a cup that captures the vast, powerful spirit of the African landscape within its delicate profile.
Jasmine, Grapefruits, Citrus, Green Apple, Apricot
■ INFORMATION
We are pleased to introduce this Geisha variety from Acacia Hills, the farm owned by Leon, a winner of the private auction hosted by ACE (The Alliance for Coffee Excellence). As Tanzania continues to develop as a specialty coffee origin, Leon stands out as one of the producers leading the way.
Leon’s grandparents were immigrants who arrived in Tanzania from Greece around 1900 and made their living through coffee production. Leon is the third generation to carry on this tradition. His predecessors grew coffee on surrounding farms, but because the altitude there was too low to produce high-quality coffee, Leon—after learning about the concept of specialty coffee in the 2000s—began searching for land better suited for high-quality production.
He restored a neglected farm in Oldeani and began planting high-quality varieties such as Kent, SL28, Geisha, and Pacamara. Thanks to his sincere dedication combined with excellent soil and natural conditions, Acacia Hills has seen steady growth in both coffee quality and production volume.
■ Regarding the processing method:
Freshly harvested coffee cherries are sorted by density and pre-cleaned, then processed through a drum pulper within 10 hours of harvest using spring water from the mountains (potable quality) to remove the pulp.
Fermentation is carried out using a dry method in covered concrete tanks. Fermentation time varies depending on the variety and the ripeness/uniformity of the harvested cherries, typically ranging from 36 to 40 hours.
The end of fermentation is determined by the feel of the coffee during the process.
Once sufficiently fermented, the coffee is washed in long washing channels until all mucilage is removed. During the washing stage, the parchment is sorted again by density, resulting in four types of coffee: Parchment 1, 2, 3, and floaters.
The washed parchment coffee is dried on shaded drying beds (prioritizing high-value Geisha, Pacamara, and SL28) as well as under direct sunlight. After 5 days, it is left to dry slowly for the remaining 10 days, with the parchment turned frequently.
Country / Tanzania
Region / Karatu, Oldeani
Producer / Leon & Aideen Christianakis
Farm Name / Acacia Hills
Altitude / 1,750m - 1,950masl
Variety / Geisha (AB)
Process / Fully Washed
Crop / 2024/25
Roast Level / Light Roast