Discover a distinctive yet delicate coffee from Tanzania by People Possession roasters that will enchant you from the very first sip. The washed processing method highlights its purity and delicate flavor, harmoniously blending sweet notes of milk chocolate, dried raisins, and juicy pomelo. Omni roasting gives it a versatile character, so you can enjoy it both on a filter and in an espresso, discovering new layers of its rich flavor spectrum every time.
The history of coffee cultivation in northern Tanzania dates back to the 19th century, when German colonists brought coffee trees from the island of Réunion and gradually, especially after World War I, dozens of small plantations were established by approximately 80 German families. Leon Christianakis' parents, originally from Greece, came to Tanzania in the early 20th century and devoted themselves to coffee cultivation, even though their land was not at a high enough altitude for top quality. Leon, the third generation of a coffee-growing family, later discovered specialty coffee and restored the neglected plantation, planting Kent, SL 28, Geisha, and Pacamara varieties, which, thanks to his careful work and the favorable natural environment, achieve high quality. The Acacia Hills farm is adjacent to the Ngorongoro area, where elephants and buffalo roam freely, which sounds attractive but also carries the risk of destroying coffee trees. In addition to coffee production, Leon has also focused on improving the lives of the local community. After discovering that drinking water was the greatest need, he and his partners built a water supply system that supplies the village of Oldeani, which 15 years ago was so poor that USAID (the US Agency for International Development) distributed corn as a staple food. Thanks to these social projects and his commercial success, he has become an example of sustainable development in the world of specialty coffee.
In the washed method, the cherries first pass through a pulping machine that removes the skin and pulp. The remaining green beans with pulp residue are then fermented for several hours to make it easier to separate the remaining pulp. After fermentation, the beans are washed with water to remove any remaining sugar. The coffee is then dried in the sun on concrete slabs or raised beds. In some cases, mechanical dryers are used if outdoor conditions are not suitable. The resulting coffee processed using this method has a cleaner taste, higher acidity, and distinct fruity notes.
- Altitude: 1,800 meters above sea level.