Region: Oldeani Flavour notes: peach, honey, passionfruit Variety: Pacamara Altitude: 1900m Story: Located on the slopes of the Ngorongoro Crater, Acacia Hills Estate is a beautiful coffee farm with an interesting history and a dedication to producing exceptional coffee. The estate has been around for more than 50 years and began as four small farms created by German settlers in the 1930s and 1940s. These farms were combined to form Acacia Hills in the 1960s, and since then, the estate has continued to grow coffee in this rich and diverse region. In 2007, local Tanzanian coffee producer Leon Christianakis partnered with Mark Stell of Portland Roasting Company to breathe new life into the estate with a focus on specialty coffee. Today, they harvest Bourbon and Kent coffee varieties and are testing Geisha, Pacamara, and Castillo varieties planted at the highest altitude in the region, at 1,900 meters above sea level. A modern cupping lab on the estate helps ensure quality and innovate their coffee selections. The farm offers stunning views, with its northern edge bordering the southwestern slopes of Mount Oldeani, which flows into Lake Eyasi, a significant salt lake in the Ngorongoro Conservation Area and Serengeti National Park. From the estate, you can see the edge of the Ngorongoro Crater, an ancient volcanic caldera that is home to a wide variety of wildlife, including elephants, giraffes, rhinos, lions, and leopards. Acacia Hills has transformed from an underutilized old farm into a thriving estate that produces an abundance of high-quality coffee, showcasing the unique capabilities of this region. The farm's commitment to quality is evident in every step of its process, from soil analysis to selecting the best coffee varieties, all aimed at bringing out the incredible flavors that can be grown in this remarkable location. Transparency: SCA Cup Score: 88.5 Quantity Purchased: 22kg Farm Gate: 6.20 USD/lb Free On Board: 9.77 USD/lb Free On Truck: 13.18 USD/lb Fermentation: Washed The sorting of cherries begins in the field and continues at the washing station, where the cherries are depulped. The coffee then undergoes open fermentation for 12 to 13 ho