Third consecutive year working with Leon Christianakis coffees, and this Acacia Hills Kent AA reaffirms why we return each season. It presents an intense sweetness that reminds us of fair apple and syrup, wrapped in a silky texture and moderate acidity. Its aftertaste brings back memories of ripe yellow plum, providing a crisp, juicy mouthfeel. It is a vibrant yet accessible coffee, ideal for daily filters with character. Acacia Hills Estate is located in the heart of Oldeani, on the slopes of Mount Oldeani, right on the southern boundary of the Ngorongoro Conservation Area and just a few kilometers from the Serengeti National Park. This privileged location offers not only breathtaking views, but also a diverse ecosystem that directly influences the quality of the coffee grown there. The land now occupied by the farm was formerly part of several smaller farms, started by German settlers in the early 20th century. In the 1960s, these lands were consolidated as the Acacia Hills Estate, and since then have been dedicated to coffee cultivation. In 2007, Leon Christianakis, a second generation Tanzanian producer, acquired the estate along with Mark Stell of Portland Coffee Roasters, with the goal of making it a model of coffee excellence. Leon has implemented regenerative farming practices such as managed shade cultivation, soil testing, and strict lot traceability. Its approach combines respect for the land with a modern vision of quality. The farm also stands out for its in-house tasting laboratory, which allows Leon to conduct sensory testing directly at source and adjust his beneficiation methods based on the results. In addition, it is a pioneer in fostering direct relationships with roasters, ensuring transparency and consistency over the long term. Process The cherries are hand-picked in the field and pulped the same day at the Washed station. They are then subjected to an open fermentation of 12 to 13 hours, constantly checked to ensure a controlled process. After Washed, the parchment is sorted according to density (P1, P2, floats) and dried for 13 to 16 days on raised African beds until it reaches 12% humidity. Finally, the coffee is moved to a dry storage area prior to threshing and export.