TANZANIA | Acacia Hills (Light Roast)
■ FLAVOR COMMENT
Its bright and vibrant impression evokes notes of red apple and cherry, accompanied by a zesty, grapefruit-like acidity and a refreshing finish.
The sweetness is delicate, reminiscent of brown sugar. When warm, it carries a gorgeous honey-like aroma, and as it cools, you can enjoy a subtle herbal character. We highly recommend comparing it with a medium-dark roast.
■ FLAVOR NOTEGrape Fruits, Cherry, Brown Sugar
■ INFORMATION
Following last year, we are pleased to introduce the Kent variety from Mr. Leon's Acacia Hills farm again this year. This season, we were able to source the AA grade instead of the AB grade.
Within 10 hours of harvest, fresh, ripe cherries are sorted by density and pre-washed before the pulp is removed using a drum pulper with mountain spring water.
Fermentation is carried out in covered concrete tanks using a dry fermentation process (in contrast to the underwater fermentation method adopted in Kenya). Fermentation time varies depending on the variety, ripeness, and uniformity of the harvested cherries, but typically lasts between 36 to 40 hours.
The end of fermentation is determined by touch (wet parchment feels gritty to the touch, and while the mucilage layer is thick, it emits a clean aroma).
The fully fermented coffee is washed in long washing channels until all mucilage is removed. During this process, 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 and under direct sunlight. After an initial drying period of 5 days, the coffee is dried slowly for the remaining 10 days while being turned frequently.
Country / Tanzania
Region / Karatu
District / Oldeani
Farm Name / Acacia Hills
Altitude / 1,750m - 1,950masl
Variety / Kent
Processing / Fully Washed
Crop / 2024/25
Roast Level / Light Roast