Tanzania Acacia Hills

Roasted for espresso by Barcelona's Nomad Coffee, this Pacamara comes from Acacia Hills, a farm on the slopes of Mount Oldeani in Tanzania's Karatu region, at up to 1,950 metres. Third-generation farmer Leon Christianakis took it over in 2007 with Mark Stell of Portland Coffee Roasters and rebuilt it around specialty coffee, bringing in soil analysis, shade management and careful processing. The farm's Cupping at the Crater events helped put Tanzania on the specialty coffee map, and its new dry mill in Karatu supports the region's smallholder farmers.

The cherries are picked by hand and washed: pulped at the farm, left in open fermentation for 12 to 13 hours, sorted by density, then dried on raised beds for 13 to 16 days. In the cup it is rich and syrupy, with milk chocolate, dates and citrus peel, followed by butter, pear and molasses over a medium, balanced acidity.