Level - Special Filter

ACACIA HILLS is situated on the slopes of Mt. Oldeani, just outside the Ngorongoro Crater in northern Tanzania. The farm was established in its current form in 2007 by third-generation grower Leon Christianakis, alongside Aideen Christianakis and roaster Mark Stell. The altitude, volcanic soils, and cool microclimate offer ideal conditions for high-quality coffee.

Since taking over, Leon has introduced varieties including Bourbon, SL28, and Geisha, while investing in a cupping lab and precision-focused agronomy - shaping Acacia Hills into one of the country’s most progressive farms.

Beyond coffee, Leon leads initiatives that benefit local communities, including the development of clean water systems for nearby villages - a reflection of long-term commitment to the region.

THE PROCESS

Washed. Cherries are handpicked and pulped on the same day. Fermentation takes place in open tanks for 12–13 hours before washing and density grading. Drying is done on raised beds for 13–16 days, targeting 12% final moisture for clean, stable lots.

A vibrant expression of terroir, supported by care at every stage - from plant to parchment.

Expect notes of Soursop, White Grape and Honey

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.