This Acacia Hills Pacamara is a celebration of Tanzania's tropical richness. From the first scent, notes of soursop, mango and papaya emerge, intertwined with juicy acidity and a honeyed body, evoking honey and stone fruits. Our quality control manager, Ivette, commented that it reminded her of freshly harvested white grapes in August, an image that perfectly encapsulates the freshness and vibrancy of this cup.
Leon Christianakis, third generation of a Greek coffee family in Tanzania, acquired Acacia Hills Farm in 2007 with his wife Aideen and American Roaster Mark Stell. Located on the slopes of Mount Oldeani, near the Ngorongoro Crater, the farm benefits from an exceptional microclimate and rich volcanic soils, ideal for growing specialty coffee.
Since its acquisition, Leon has transformed Acacia Hills into a benchmark of quality, implementing practices such as soil testing, managed shade and innovative processing methods. The 630-hectare farm, of which 115 hectares are dedicated to coffee, is home to varieties such as Bourbon, Kent, Geisha, SL28 and Pacamara. In addition, they have established a cupping laboratory on the farm, allowing for rigorous and continuous quality control.
Committed to the community, Leon and his team have developed infrastructure such as water supply systems for nearby villages, significantly improving the local quality of life.
Process
Ripe cherries are harvested by hand and pulped at the farm's Washed station. They are then subjected to open fermentation for 12 to 13 hours, carefully monitoring the level of fermentation. Once this process is completed, the coffee is washed and classified to separate the beans according to their density.
Drying is carried out on raised African beds for 13 to 16 days, depending on climatic conditions, until a moisture content of 12% is reached. The dried parchment is stored in a dry area prior to shipment.
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: V60
Mill: Fellow Opus to number 8
Recommended mineral water: Bezoya
We used 16.5 grams of coffee per 240 grams of water at a temperature of 96º.
Add the water in 2 pours. First pour 60 ml, wait 30 seconds and then pour the rest of the water until we reach 240 ml. The total infusion time should be 2:25 minutes, obtaining with this recipe a TDS of 1.26% and an extraction percentage of 18.86%.
