This Acacia Hills Gesha is a vibrant and refined expression of one of the world's most prized varieties. In the cup, it displays a floral fragrance of jasmine that intertwines with citrus notes of bergamot and a tropical sweetness of ripe pineapple. Its body is juicy and silky, with a bright acidity that brings freshness and elegance. It is a coffee that captivates from the first sip, ideal for those seeking an unforgettable sensory experience.
Acacia Hills Estate is located on the slopes of Mount Oldeani in the Karatu region of northern Tanzania, at altitudes reaching 1,950 meters above sea level. Founded in the 1960s on land that previously housed four smaller farms established by German settlers in the 1930s and 1940s, the farm has witnessed a significant evolution in coffee production.
In 2007, Leon Christianakis, a third-generation farmer whose family emigrated from Greece in the early 20th century, partnered with Mark Stell, founder of Portland Coffee Roasters, to acquire and revitalize Acacia Hills with a focus on specialty coffee production. Leon introduced innovative practices such as soil testing, shade management and meticulous processing methods to elevate the quality of the coffee produced.
The farm has also pioneered the organization of cupping events such as "Cupping at the Crater," which have helped put Tanzania on the specialty coffee map. In addition, Acacia Hills is committed to sustainable development and collaboration with local communities, including the construction of a new dry mill in Karatu to support smallholder farmers in the region.
Process
Ripe cherries are harvested by hand and undergo open fermentation for 12 to 13 hours. They are then washed and sorted to separate the highest quality berries. Drying takes place on raised African beds for 13 to 16 days, depending on climatic conditions, until a moisture content of 12% is reached. This meticulous process brings out the distinctive characteristics of the Gesha variety, delivering a clean, balanced cup that reflects Acacia Hills' commitment to excellence and sustainability.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as roasting date, conservation of the beans, environment, water, etc. It is important to keep in mind that all these factors may influence and you may have to make small adjustments when replicating this recipe.
Method: Mugen x Switch
Mill: Fellow Ode #5II
Recommended mineral water: Lanjarón
We used 17 grams of coffee per 270 grams of water at a temperature of 92º.
We add the water in 3 pours. First pour 70 grams, wait 30 seconds with the switch closed, the second pour 120 grams with the switch closed, after 55 seconds we open the switch and then at 1:10 we make a final pour of 80 grams.
The total infusion time should be 3 minutes, obtaining with this recipe a TDS of 1.31% and an extraction percentage of 21.17%.
