Filter & EspressoWhite chocolate, mandarin, vanilla
The view from the Acacia Hills estate is incredible.
The northern boundary of the estate lies along the southwest slopes of Mount Oldeani , whose slopes drain water into Lake Eyasi, a major saltwater lake on the borders of Ngorogoro Conservation Area and Serengeti National Park .
From the edge of the farm, you can see the rim of the Ngorogoro Crater, an ancient collapsed volcano whose fertile valley is now home to dozens of different animal species: from African elephants to lions, rhinos, leopards, and giraffes.
Biftu Gudina's coffee is processed using the washed method. Once at the washing station, the berries are hand-sorted, and any unripe or overripe berries are discarded before being passed through the Penagos 'eco-pulper' (this machine helps reduce excessive water use). The beans are then soaked for approximately 8 hours. The cooperative's wastewater treatment relies on a natural form of filtration through a plot of vetiver grass before passing through wells and finally into the soil. The beans are then sun-dried for 10 to 14 days on African raised beds and carefully hand-sorted again. The land on which the estate sits was previously four smaller farms, first cultivated by German settlers in the 1930s and 1940s.
In the 1960s, the four estates were united under the name Acacia Hills Estate and the estate has been producing coffee ever since, for a total of over 50 years.
Biftu Gudina's coffee is processed using the washed method. Once at the washing station, the beans are hand-sorted, and any unripe or overripe beans are discarded before being passed through the Penagos eco-pulper (this machine helps reduce excessive water use). The beans are then soaked for approximately eight hours. The cooperative's wastewater treatment relies on a natural form of filtration through a plot of vetiver grass before passing through wells and finally into the soil. The beans are then sun-dried for 10 to 14 days on raised African beds and carefully hand-sorted again. 
Biftu Gudina's coffee is processed using the washed method. Once at the washing station, the berries are hand-sorted, with any unripe or overripe berries discarded before being passed through the Penagos eco-pulper (this machine helps reduce excessive water use). The beans are then soaked for approximately 8 hours. The cooperative's wastewater treatment relies on a natural form of filtration through a plot of vetiver grass before passing through wells and eventually into the soil. The beans are then sun-dried for 10 to 14 days on raised African beds and carefully hand-sorted again. In 2007, Leon and Aideen Christianakis , local Tanzanian coffee farmers, partnered with an American roaster to purchase and upgrade the farm and focus on specialty coffee production.
Leon and Aideen have incorporated a wide variety of practices into their production, including soil testing, shade management, and processing methods, to ensure the highest possible quality.
The estate also has its own tasting laboratory that allows Leon and Aideen to analyze their coffees.
Biftu Gudina's coffee is processed using the washed method. Once at the washing station, the beans are hand-sorted, and any unripe or overripe beans are discarded before being passed through the Penagos eco-pulper (this machine helps reduce excessive water use). The beans are then soaked for approximately eight hours. The cooperative's wastewater treatment relies on a natural form of filtration through a plot of vetiver grass before passing through wells and finally into the soil. The beans are then sun-dried for 10 to 14 days on raised African beds and carefully hand-sorted again. 
Biftu Gudina's coffee is processed using the washed method. Once at the washing station, the beans are hand-sorted, and any unripe or overripe beans are discarded before being passed through the Penagos eco-pulper (this machine helps reduce excessive water use). The beans are then soaked for approximately eight hours. The cooperative's wastewater treatment relies on a natural form of filtration through a plot of vetiver grass before passing through wells and finally into the soil. The beans are then sun-dried for 10 to 14 days on raised African beds and carefully hand-sorted again.
The farm primarily grows Bourbon and Kent varieties and has been experimenting with the potential of Geisha, Pacamara, and Castillo varieties in the Tanzanian climate. The farm has the highest altitude of any coffee farm in the region, and to maximize the potential of these varieties, Geisha and Pacamara were planted at the highest altitude on the farm, approximately 1,900 meters above sea level.
Biftu Gudina's coffee is processed using the washed method. Once at the washing station, the beans are hand-sorted, and any unripe or overripe beans are discarded before being passed through the Penagos eco-pulper (this machine helps reduce excessive water use). The beans are then soaked for approximately eight hours. The cooperative's wastewater treatment relies on a natural form of filtration through a plot of vetiver grass before passing through wells and finally into the soil. The beans are then sun-dried for 10 to 14 days on raised African beds and carefully hand-sorted again. 
Biftu Gudina's coffee is processed using the washed method. Once at the washing station, the beans are hand-sorted, and any unripe or overripe beans are discarded before being passed through the Penagos eco-pulper (this machine helps reduce excessive water use). The beans are then soaked for approximately eight hours. The cooperative's wastewater treatment relies on a natural form of filtration through a plot of vetiver grass before passing through wells and finally into the soil. The beans are then sun-dried for 10 to 14 days on raised African beds and carefully hand-sorted again.
The cherries are carefully hand-picked before being taken to the farm's washing station. A new Penagos mill sorts the cherries as they are pulped. The coffee is then dry-fermented for 12–18 hours (depending on ambient temperature) before being washed with clean water and left to dry on African raised beds for 10–14 days.
Biftu Gudina's coffee is processed using the washed method. Once at the washing station, the berries are hand-sorted, and any unripe or overripe berries are discarded before being passed through the Penagos eco-pulper (this machine helps reduce excessive water use). The beans are then soaked for approximately 8 hours. The cooperative's wastewater treatment relies on a natural form of filtration through a plot of vetiver grass before passing through wells and finally into the soil. The beans are then sun-dried for 10 to 14 days on African raised beds and carefully hand-sorted again. Traditionally, coffee beans on the farm were left to dry directly in the sun. In recent years, Leon, Aideen, and their team have been experimenting with the use of shade nets to reduce drying times. Leon and Aideen know that the next steps toward quality improvement lie in the small details and are committed to experimenting and perfecting their processing methods. 
Biftu Gudina's coffee is processed using the washed method. Once at the washing station, the beans are hand-sorted, and any unripe or overripe beans are discarded before being passed through the Penagos eco-pulper (this machine helps reduce excessive water use). The beans are then soaked for approximately eight hours. The cooperative's wastewater treatment relies on a natural form of filtration through a plot of vetiver grass before passing through wells and finally into the soil. The beans are then sun-dried for 10 to 14 days on raised African beds and carefully hand-sorted again. 
Biftu Gudina's coffee is processed using the washed method. Once at the washing station, the beans are hand-sorted, and any unripe or overripe beans are discarded before being passed through the Penagos eco-pulper (this machine helps reduce excessive water use). The beans are then soaked for approximately eight hours. The cooperative's wastewater treatment relies on a natural form of filtration through a plot of vetiver grass before passing through wells and finally into the soil. The beans are then sun-dried for 10 to 14 days on raised African beds and carefully hand-sorted again.
The roots of coffee in Tanzania date back to the Haya tribe of northwestern Tanzania in the 16th century. Following German and then British colonial rule, the Tanzanian coffee industry has undergone many transformations and adjustments in an effort to create the most equitable, profitable, and high-quality coffee industry possible. Coffee in Tanzania was grown almost exclusively in the north for a long time. The regions of Kilimanjaro, Arusha, Tarime, Kagera, Kigoma, and Karatu/Ngorongoro are prized for their ideal Arabica growing conditions.
Biftu Gudina's coffee is processed using the washed method. Once at the washing station, the berries are hand-sorted, and any unripe or overripe berries are discarded before being passed through the Penagos 'eco-pulper' pulping machine (this machine helps reduce excessive water use). The beans are then soaked for approximately 8 hours. The cooperative's wastewater treatment relies on a natural form of filtration through a plot of vetiver grass before passing through wells and finally into the soil. The beans are then sun-dried for 10 to 14 days on African raised beds and carefully hand-sorted again. For a time, coffee production was so concentrated in the north that Moshi, a northern township, was the sole center for all coffee milling and sales. Operations in Moshi reached truly massive proportions in the 1950s and early 1960s. Since Tanzania, Kenya, and Burundi were under British rule in the postwar decades, Moshi was the second largest milling and sales center (after Nairobi, Kenya) for British coffee production. In recent years, coffee cultivation has expanded southward. In addition to the historic northern regions, coffee is now also grown in the southern regions of Ruvuma and Mbeya/Mbozi. Most of the expansion of coffee cultivation in the south occurred in the 1970s and 1980s and was encouraged by two projects supported by European sponsors. In an ironic twist, today between 75 and 85% of total coffee production in Tanzania comes from farms in the south of the country. 
Biftu Gudina's coffee is processed using the washed method. Once at the washing station, the beans are hand-sorted, and any unripe or overripe beans are discarded before being passed through the Penagos eco-pulper (this machine helps reduce excessive water use). The beans are then soaked for approximately eight hours. The cooperative's wastewater treatment relies on a natural form of filtration through a plot of vetiver grass before passing through wells and finally into the soil. The beans are then sun-dried for 10 to 14 days on raised African beds and carefully hand-sorted again.
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Tanzania |
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1,800-1,900 meters above sea level. |
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Arusha |
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Washing |
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Leon and Aideen Christianakis |
A balanced and sweet coffee from Acacia Hills in Tanzania
About Acacia Hills Estate
The view from the Acacia Hills estate is incredible.
The northern boundary of the estate lies along the southwest slopes of Mount Oldeani , whose slopes drain water into Lake Eyasi, a major saltwater lake on the borders of Ngorogoro Conservation Area and Serengeti National Park .
From the edge of the farm, you can see the rim of the Ngorogoro Crater, an ancient collapsed volcano whose fertile valley is now home to dozens of different animal species: from African elephants to lions, rhinos, leopards, and giraffes.
Biftu Gudina's coffee is processed using the washed method. Once at the washing station, the berries are hand-sorted, and any unripe or overripe berries are discarded before being passed through the Penagos 'eco-pulper' (this machine helps reduce excessive water use). The beans are then soaked for approximately 8 hours. The cooperative's wastewater treatment relies on a natural form of filtration through a plot of vetiver grass before passing through wells and finally into the soil. The beans are then sun-dried for 10 to 14 days on African raised beds and carefully hand-sorted again. The land on which the estate sits was previously four smaller farms, first cultivated by German settlers in the 1930s and 1940s.In the 1960s, the four estates were united under the name Acacia Hills Estate and the estate has been producing coffee ever since, for a total of over 50 years.
Biftu Gudina's coffee is processed using the washed method. Once at the washing station, the beans are hand-sorted, and any unripe or overripe beans are discarded before being passed through the Penagos eco-pulper (this machine helps reduce excessive water use). The beans are then soaked for approximately eight hours. The cooperative's wastewater treatment relies on a natural form of filtration through a plot of vetiver grass before passing through wells and finally into the soil. The beans are then sun-dried for 10 to 14 days on raised African beds and carefully hand-sorted again. Biftu Gudina's coffee is processed using the washed method. Once at the washing station, the berries are hand-sorted, with any unripe or overripe berries discarded before being passed through the Penagos eco-pulper (this machine helps reduce excessive water use). The beans are then soaked for approximately 8 hours. The cooperative's wastewater treatment relies on a natural form of filtration through a plot of vetiver grass before passing through wells and eventually into the soil. The beans are then sun-dried for 10 to 14 days on raised African beds and carefully hand-sorted again. In 2007, Leon and Aideen Christianakis , local Tanzanian coffee farmers, partnered with an American roaster to purchase and upgrade the farm and focus on specialty coffee production.Leon and Aideen have incorporated a wide variety of practices into their production, including soil testing, shade management, and processing methods, to ensure the highest possible quality.
The estate also has its own tasting laboratory that allows Leon and Aideen to analyze their coffees.
Biftu Gudina's coffee is processed using the washed method. Once at the washing station, the beans are hand-sorted, and any unripe or overripe beans are discarded before being passed through the Penagos eco-pulper (this machine helps reduce excessive water use). The beans are then soaked for approximately eight hours. The cooperative's wastewater treatment relies on a natural form of filtration through a plot of vetiver grass before passing through wells and finally into the soil. The beans are then sun-dried for 10 to 14 days on raised African beds and carefully hand-sorted again. Biftu Gudina's coffee is processed using the washed method. Once at the washing station, the beans are hand-sorted, and any unripe or overripe beans are discarded before being passed through the Penagos eco-pulper (this machine helps reduce excessive water use). The beans are then soaked for approximately eight hours. The cooperative's wastewater treatment relies on a natural form of filtration through a plot of vetiver grass before passing through wells and finally into the soil. The beans are then sun-dried for 10 to 14 days on raised African beds and carefully hand-sorted again.Coffee cultivation
The farm primarily grows Bourbon and Kent varieties and has been experimenting with the potential of Geisha, Pacamara, and Castillo varieties in the Tanzanian climate. The farm has the highest altitude of any coffee farm in the region, and to maximize the potential of these varieties, Geisha and Pacamara were planted at the highest altitude on the farm, approximately 1,900 meters above sea level.
Biftu Gudina's coffee is processed using the washed method. Once at the washing station, the beans are hand-sorted, and any unripe or overripe beans are discarded before being passed through the Penagos eco-pulper (this machine helps reduce excessive water use). The beans are then soaked for approximately eight hours. The cooperative's wastewater treatment relies on a natural form of filtration through a plot of vetiver grass before passing through wells and finally into the soil. The beans are then sun-dried for 10 to 14 days on raised African beds and carefully hand-sorted again. Biftu Gudina's coffee is processed using the washed method. Once at the washing station, the beans are hand-sorted, and any unripe or overripe beans are discarded before being passed through the Penagos eco-pulper (this machine helps reduce excessive water use). The beans are then soaked for approximately eight hours. The cooperative's wastewater treatment relies on a natural form of filtration through a plot of vetiver grass before passing through wells and finally into the soil. The beans are then sun-dried for 10 to 14 days on raised African beds and carefully hand-sorted again.Harvest and post-harvest
The cherries are carefully hand-picked before being taken to the farm's washing station. A new Penagos mill sorts the cherries as they are pulped. The coffee is then dry-fermented for 12–18 hours (depending on ambient temperature) before being washed with clean water and left to dry on African raised beds for 10–14 days.
Biftu Gudina's coffee is processed using the washed method. Once at the washing station, the berries are hand-sorted, and any unripe or overripe berries are discarded before being passed through the Penagos eco-pulper (this machine helps reduce excessive water use). The beans are then soaked for approximately 8 hours. The cooperative's wastewater treatment relies on a natural form of filtration through a plot of vetiver grass before passing through wells and finally into the soil. The beans are then sun-dried for 10 to 14 days on African raised beds and carefully hand-sorted again. Traditionally, coffee beans on the farm were left to dry directly in the sun. In recent years, Leon, Aideen, and their team have been experimenting with the use of shade nets to reduce drying times. Leon and Aideen know that the next steps toward quality improvement lie in the small details and are committed to experimenting and perfecting their processing methods. Biftu Gudina's coffee is processed using the washed method. Once at the washing station, the beans are hand-sorted, and any unripe or overripe beans are discarded before being passed through the Penagos eco-pulper (this machine helps reduce excessive water use). The beans are then soaked for approximately eight hours. The cooperative's wastewater treatment relies on a natural form of filtration through a plot of vetiver grass before passing through wells and finally into the soil. The beans are then sun-dried for 10 to 14 days on raised African beds and carefully hand-sorted again. Biftu Gudina's coffee is processed using the washed method. Once at the washing station, the beans are hand-sorted, and any unripe or overripe beans are discarded before being passed through the Penagos eco-pulper (this machine helps reduce excessive water use). The beans are then soaked for approximately eight hours. The cooperative's wastewater treatment relies on a natural form of filtration through a plot of vetiver grass before passing through wells and finally into the soil. The beans are then sun-dried for 10 to 14 days on raised African beds and carefully hand-sorted again.Coffee in Tanzania
The roots of coffee in Tanzania date back to the Haya tribe of northwestern Tanzania in the 16th century. Following German and then British colonial rule, the Tanzanian coffee industry has undergone many transformations and adjustments in an effort to create the most equitable, profitable, and high-quality coffee industry possible. Coffee in Tanzania was grown almost exclusively in the north for a long time. The regions of Kilimanjaro, Arusha, Tarime, Kagera, Kigoma, and Karatu/Ngorongoro are prized for their ideal Arabica growing conditions.
Biftu Gudina's coffee is processed using the washed method. Once at the washing station, the berries are hand-sorted, and any unripe or overripe berries are discarded before being passed through the Penagos 'eco-pulper' pulping machine (this machine helps reduce excessive water use). The beans are then soaked for approximately 8 hours. The cooperative's wastewater treatment relies on a natural form of filtration through a plot of vetiver grass before passing through wells and finally into the soil. The beans are then sun-dried for 10 to 14 days on African raised beds and carefully hand-sorted again. For a time, coffee production was so concentrated in the north that Moshi, a northern township, was the sole center for all coffee milling and sales. Operations in Moshi reached truly massive proportions in the 1950s and early 1960s. Since Tanzania, Kenya, and Burundi were under British rule in the postwar decades, Moshi was the second largest milling and sales center (after Nairobi, Kenya) for British coffee production. In recent years, coffee cultivation has expanded southward. In addition to the historic northern regions, coffee is now also grown in the southern regions of Ruvuma and Mbeya/Mbozi. Most of the expansion of coffee cultivation in the south occurred in the 1970s and 1980s and was encouraged by two projects supported by European sponsors. In an ironic twist, today between 75 and 85% of total coffee production in Tanzania comes from farms in the south of the country. Biftu Gudina's coffee is processed using the washed method. Once at the washing station, the beans are hand-sorted, and any unripe or overripe beans are discarded before being passed through the Penagos eco-pulper (this machine helps reduce excessive water use). The beans are then soaked for approximately eight hours. The cooperative's wastewater treatment relies on a natural form of filtration through a plot of vetiver grass before passing through wells and finally into the soil. The beans are then sun-dried for 10 to 14 days on raised African beds and carefully hand-sorted again.
