Omniroast Tanzania Acacia Hills Pacamara

The views from the Acacia farm
Hills are beautiful. The limit
North of the farm is located
along the southwest side of the
Mount Oldeani, whose slopes
They drain water into Lake Eyasi,
a key salt lake in the
conservation area boundaries
of Ngorongoro and the Park
Serengeti National. From the
edge of the farm, you can see
the rim of the crater
Ngorongoro, an ancient volcano
collapsed whose fertile valley
It is now home to dozens of
different animal species:
from African elephants to
lions, rhinos, leopards
and giraffes.

The land where the
farm was previously four
smaller farms, cultivated
for the first time by settlers
Germans in the 1930s
and 1940. In the 1960s,
The four farms were united as
the Acacia Hills estate and since
so the farm has been
producing coffee: a total of
more than 50 years.

In 2007, Leon Christianakis,
local coffee farmer
Tanzania, partnered with Mark
Stell, founder of Portland
Coffee Roasters, to buy and
improve the farm with the objective
to focus on the production of
specialty coffee. Today in
day, Leon incorporates a wide
variety of practices, including
soil analysis, shade
managed and methods of
processing, in its production
to ensure the highest
possible quality.

The farm also has its
own tasting laboratory
allows Leon to analyze his
cafes on site.

The classification process
cherries begins in the field and
continues at the station
washed, where the cherries are
pulped Then the coffee
undergoes a process of
open fermentation during a
period from 12 to 13 hours.
During this time, the coffee
check regularly for
control the level of
fermentation. Once he
fermentation process is
complete, the coffee is washed and
classifies to separate P1, P2 and
floats.

The drying process, which usually
last 13 to 16 days
depending on conditions
weather, continue until
let the parchment reach a
12% moisture content in
the beds. The dry parchment
then transferred to an area of
dry storage.

Second year that we have coffees
Tanzania from producer Leon
Christianakis. And this one
Pacamara variety conquers us
just smell it with its notes
tropical soursop, mango and
papaya. Its acidity is juicy and its
honeyed body with honey notes
and stone fruit. Our
Quality Control Ivette said that
It reminded him of white grapes.
freshly picked in the first
August harvest and
Honestly, we cannot add
nothing more beautiful than this.