Acacia Hills Gesha

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 cherries. Drying takes place on raised African drying beds for 13 to 16 days, depending on weather conditions, until the moisture content reaches 12%. This meticulous process highlights the distinctive characteristics of the Gesha variety, resulting in a clean, balanced cup that reflects Acacia Hills’ commitment to excellence and sustainability.

The Acacia Hills farm is located on the slopes of Mount Oldeani, in the Karatu region of northern Tanzania, at elevations 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 undergone 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 analysis, shade management, and meticulous processing methods to elevate the quality of the coffee produced.

The farm has also been a pioneer in organizing tasting 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.

When replicating this recipe, there are various variables that can affect the final result of your cup, such as the roast date, how the beans were stored, the environment, the water, the condition of the equipment, and so on. It’s important to keep in mind that all these factors can have an impact, and you may need to make minor adjustments when replicating this recipe.