Tanzania Washed Karatu Oldeani Acacia Hills Pacamara
Description: Dark date, dark berry, dried grape, almond in cup and aroma, silky mouthfeel; the finish carries aromatic dark berry and dried longan.
Note: dark berry, almond, dried longan.
Roast Level: Medium_Light
Acidity: 3.5 (1~5 from low to high)
Tanzania 2021 Private Collection Auction No.4 Acacia Hills Estate
🏆2021 Tanzania PCA Score: 89.23
🚩District: Karatsu
🚩Coffee Area: Oldani
🚩Farm: Acacia Hills
🚩Owner: Leon
Leon’s farm, Acacia Hills, was listed as the winner of a private auction in Tanzania organized by ACE (The Alliance for Coffee Excellence).
At the 2005 AFCA exhibition , Leon met his current business partner, Mark Stell, Mark is the founder of Portland Coffee Roasters. Leon and Mark were like-minded and in 2007 they purchased a coffee area on Mount Oldeani, which is now known as Acacia Hills. Leon was convinced that if Mark, who knew about roasting, and he, who knew about farming, could work together, they could create a synergy.
There were two reasons why they decided on Oldeani as their new farm land. The first was that the best Tanzanian coffee Mark had ever tasted was from Oldeani. The second reason was that Leon had heard a researcher say that the soil in Oldeani was ideal for growing coffee.
Leon rebuilt the rundown farm and began planting Kent, SL28, Geisha, and Pacamara. With his dedication and the wonderful natural environment, Acacia Hills grew in coffee quality and production.
(References:https://tw.typica.jp/narratives/producers/leon-christianakis/)
(References:https://allianceforcoffeeexcellence.org/2021-tanzania-ngorongoro-pca/ )
---------------------------------------------------------------------------------
Acidity explanation:
When customers ask us to recommend beans, the number one question is about flavor, and the number two is “Is this acidic?”
First of all, the feeling of the acidity varies from person to person. Once I met two guests. A said he would like to drink acid coffee, while B said he would not drink acid coffee. So I made a Natural Yirgacheffe Blue Donkey for them. A said that it was too acidic, and B said that it was okay. It is clear that there are individual differences in the sensitivity of acidity.
Since there are individual differences, is there any criterion for reference?
We generally use several fruits to make the evaluation from the least acidic to the most acidic. From 1~5 is strawberry jam, grapes, apples, oranges, lemons. So that the scores of relative acidity can help the consumers with a reference in purchasing.
----------------------------------------------------------------------------
kakalovecafe note:
1. One bag of 8 oz coffee bean,with the exception of high price or rare coffee beans of 4oz bag.
2. Suggested aging days: light roast-level 11-12 days, medium-light roast-level 9-10 days, medium roast-level 7-8 days, medium-dark roast-level 5-6 days,dark roast-level 5 days.
3. Stored in cool, sun block condition and the expiration of the period of 3 months. Best if used in 30-60 days after opening.
4. The coffee bag use one-way-valve.
5. The one-way-valve sticker can be torn off and removable. We use this sticker,because we are afraid that the aroma of the coffee beans will run away during the shipping process.
