Tanzania Acacia Hills Espresso/200g

Predajca: Sweet Beans
Normálna cena: €14,00
Cena po zľave: €14,00
Normálna cena
Jednotková cena: za

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Leon’s farm, Acacia Hills, was listed as the winner of a private auction in Tanzania organized by ACE (The Alliance for Coffee Excellence). Tanzania is still in its infancy as a specialty coffee producing country, and I decided to reach out to him to learn more about the producers at the forefront of the industry. Please, meet our new farmer Leon Christianakis.

Leon’s story embodies the history of coffee production in northern Tanzania itself, and it also vividly reflects the future of specialty coffee in Tanzania. After returning to Japan from our trip, we spoke with him online.

Leon’s grandparents were also immigrants who came to Tanzania from Greece around the early 1900s and made a living from coffee production. Leon is the third generation of the family. The family’s house is located on the outskirts of Arusha, near the Kilimanjaro International Airport. His grandfather and father mostly grew coffee in its surrounding plantations, but the land was not suitable for producing high quality coffee due to its low altitude. Leon learned about the concept of specialty coffee in the 2000s and started looking for lands in high altitude that could produce higher quality coffee.

It was around this time that Leon met his current business partner, Mark Stell, at the 2005 EAFCA exhibition (currently known as AFCA). Mark is the founder of Portland Coffee Roasters in the US. Leon and Mark hit it off, and in 2007 they jointly purchased a coffee plantation on Mount Oldeani, which is now known as Acacia Hills. Leon was convinced that if Mark, who knew about roasting, and he, who knew about farming, could work together, they could create a synergy.

There were two reasons why they decided on Oldeani as their new farm land. The first was that the best Tanzanian coffee Mark had ever tasted was from Oldeani. The second reason was that Leon had heard a researcher say that the soil in Oldeani was ideal for growing coffee.

PROCESS DESCRIPTION:

The cherry sorting process begins in the field and continues at the washing station, where de-pulping is carried out in the evening. The coffee is then subjected to an open fermentation process for a period of 12 to 13 hours. During this time, the coffee is regularly checked to monitor the level of fermentation. Once the fermentation process is complete, the coffee is washed and graded to separate P1, P2, and floaters. The drying process, which typically takes 13 to 16 days depending on weather conditions, continues until the parchment reaches a moisture content of 12% on the beds. The dried parchment is then transferred to a dry storage area.