What is the taste of Tanzania?
I wonder what the characteristics of Tanzanian coffee are.
We cupped a lot of coffee at Acacia Hills.
At LEAVES COFFEE, we are using Pacamara washed from Acacia Hills now. So I have special feelings about their coffee.
Be it Ethiopia, Kenya, or Rwanda, coffees from Africa have distinctive characters specific to their origin, so conspicuous that you can even tell with your eyes closed. But honestly, I don’t know the distinctive taste of Tanzanian coffee.
But cupping Acacia Hills’ coffee, I realized that Africa’s climate is suited for washed and natural. (I also tried a few honey coffees, but they seemed to be less expressive of the origin’s terroir, even when the variety and the harvest date were the same.)
Also, Tanzania has a wide range of variety, including kent, pacamara, geisha, and bourbon. In this sense, they are flexible as a coffee producing nation.
Everything is neatly in place at Acacia Hills, compared with other farms. And their coffee was as delicious as it looked. I could tell how delicious it was just by looking at it. I was happy to see that.
Leon, who manages a workforce of 140, always puts customers first. Words were not needed to understand why he wants to make delicious coffee.
His coffee was really amazing.
I’m looking forward to serving this coffee to people in Japan. I even want to roast these beans while in Africa.
