Cafea verde BS - TANZANIA Acacia Hills - experimental washed Kent 2019 1KG
Cantitate: 1 Kg
Disponibilitate: in stoc
Experimental Fully Washed Kent
FARM/COOP/STATION: Acacia Hills Estate
PROCESSING: Experimental (see Harvest/Post-harvest)
ALTITUDE: 1,800 to 1,925 meters above sea level
OWNER: Leon & AIdeen Christianakis
SUBREGION/TOWN: Oldeani, Karatu
FARM SIZE: 630 hectares
Tanzania Acacia Hills Kent Experimental FW
This lot from Acacia Hills Estate has been processed using an unusual ‘delayed pulping’ technique. Owners Leon and Aideen Christianakis are innovators both with regards to varieties planted and with processing methods. The combination of Kent single-varietal with this experimental processing method results in a truly unique cup.
The view from Acacia Hills Estate is surreal. From the Northern edges of the farm, you can see the edge of Ngorogoro crater, an ancient collapsed volcano whose fertile valley is now home to dozens of different animal species: from African elephants to lions, rhinoceros and leopards and giraffes. The northern border of the estate lies along the Southwestern side of Mount Oldeani, whose slopes drain water into Lake Eyasi, a key saltwater lake on the borders of Ngorogoro Conservation area and Serengeti National Park.
The land upon which the estate sits was previously four smaller farms, first cultivated by German settlers in the 1930s and 1940s. In the 1960s, the four farms were united as the Acacia Hills Estate and the estate has been producing coffee ever since: a total of over 50 years.
In 2007, Leon and Aideen Christianakis, local Tanzanian coffee farmers, partnered with an American roaster to purchase and upgrade the estate to focus on specialty coffee production. Today, Leon and Aideen incorporate a wide variety of practices, including soil analysis, managed shade and processing methods, into their production to ensure the highest quality possible.
The estate also features its own cupping lab that enables them to analyze their coffees onsite.
The farm grows mostly Bourbon and Kent and have been experimenting with the potential of Geisha, Pacamara and Castillo in the Tanzanian climate. The estate boasts the highest altitude of any coffee farm in the region and, in order to fully maximize the potential of these varieties, has planted Geisha and Pacamara at the highest altitude on the farm - about 1,900 meters above sea level.
Harvest & Post-Harvest
Cherry is selectively handpicked before being delivered to the farm’s onsite wet mill. Cherry is normally harvested during the day and brought to the wet mill area in the late afternoon. Normally it would be pulped immediately. This lot, however, was processed using an innovative ‘delayed pulping method’.
With the delayed pulping method, the coffee cherry is stored in the factory hopper (excess cherry is stored in polypropylene bags) and then pulped in the morning. The resting time is about 18-20 hours, and during this time the coffee ‘preferments’, adding juicy fruit notes.
After resting, the cherry is pulped in the farm’s new Penagos eco-pulper wet mill sorts cherry as it pulps. The coffee is then dry fermented for 12-18 hours (depending on ambient temperature) before being washed in clean water and then laid to dry on African raised beds for 10-14 days. Traditionally, the estate dries parchment directly in the sun.
Recently, Leon and Aideen and their team have been experimenting with using shade netting to slow drying times. Leon and Aideen know that the next steps towards quality improvement lie in the small details and are committed to experimenting and refining their processing methods.
Coffee in Tanzania
Coffee’s roots in Tanzania can be traced via oral history back to the Haya tribe of Northwest Tanzania in the 16th century. Following German and then British colonial rule, the Tanzanian coffee industry has undergone many transformations and adjustments in an effort to create the most equal, profitable and high-quality coffee possible. Today, our in-country partner, Sucafina Tanzania, is invested in improving the coffee and the lives of smallholder farmers through a variety of initiatives.
Coffee in Tanzania was grown almost exclusively in the North for a long time. The Kilimanjaro, Arusha, Tarime, Kagera, Kigoma and Karatu/Ngorongoro regions were prized for their ideal Arabica growing conditions. At the time, coffee production was so concentrated in the north that Moshi, a northern municipality, was the only hub for all coffee milling and sales.
Operations in Moshi grew to truly massive proportions in the 1950s and early-1960s. Since both Tanzania, Kenya and Burundi were under British rule in the post-war decades, Moshi was the second milling and sales hub (after Nairobi, Kenya) for British coffee production.
Coffee cultivation has extended southwards in recent years. In addition to the historical powerhouse regions in the north, coffee is now also grown in the southern regions of Ruvuma and Mbeya/Mbozi. Most Southern expansion of coffee growing occurred in the 1970s and 1980s and was encouraged by two projects supported by European backers. In an ironic twist, today 75 to 85% of total coffee production in Tanzania today comes from farms in the south.