Acacia Hills Estate

Butterscotch & blood orange with a syrupy mouthfeel and smooth finish.

Perched on the slopes of the Ngorongoro Crater, both the farm and coffee of Acacia Hills stands beautiful and compelling. Butterscotch aromas lead to blood orange and cola flavours, and a syrup-like weighty finish. Truly this coffee does the farm’s rich 50 year history justice. This estate is located a short three hour drive from the city of Arusha in Northern Tanzania and the closest town of Karatu is mere ‘eight ridges’ away. This part of Tanzania is surrounded by some of Africa’s most famous landscapes including the Ngorongoro crater and National Park which is teeming with all the quintessential African wildlife which make this area a spectacular and unique part of the world.

Additional Information

Elephants, giraffes, hippos, buffalo, zebras, wildebeest, rhinos, lions, leopards, cheetah and hyenas are all found here — to name just a few! Acacia Hills Estate has been in existence for over 50 years, but it was only five years ago that Mark Stell from Portland Roasting Company and Leon and Aideen Christianakis (local Tanzanian coffee farmers) decided to purchase and re-invigorate the Estate with a new ‘speciality’ approach.

Now things like variety, processing, soil analysis, sides of the mountain etc. matter and are taken into account over the whole growing process. What had become an old, disused farm is now thriving and green and is finally producing the abundant crops of beautiful coffee which they always knew this region was capable of. It’s a real testament to their hard work and effort — and also their passionate belief that they could make their little place on the top of the ridge into something special. The farm currently harvests Bourbon and Kent varieties and is in the process of experimenting with Geisha, Pacamara and Castillo.

The farm house looks over the lush coffee trees with an unobstructed view of the mountains and Lake Eyasi. The farm itself is the highest altitude farm in the region and they have planted the Geisha and Pacamara varieties at the very top at 1900masl. This small estate has its own purpose-built cupping lab with everything required to analyse coffees onsite. They use a brand new Penogas wet mill and specialise in micro-lots and honey milled coffees; all the coffees are dried on raised beds. It’s all about the small details here and we consider this estate a bit of a diamond in the rough.

Suggested Recipe

Basket: 20g
In: 22g
Out: 42g
Time: 28sec
Temp: 95°C
TDS: 9.2
Ext Yield: 17.6%

From: $15.00

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