NOMAD – Acacia Hills Pacamara 250g | Tanzania

Acacia Hills is a single estate at Karatu in northern Tanzania, and this is its Pacamara, roasted by NOMAD for espresso. The farm sits on the slopes of Mount Oldeani near the Ngorongoro crater, with coffee planted between 1,750 and 1,950 metres. It's run by Leon Christianakis, a third-generation Tanzanian farmer from a family that emigrated from Greece, in partnership since 2007 with Mark Stell, the founder of Portland Coffee Roasters. Together they bought the estate with the specific aim of turning it towards specialty: soil analysis, shade management and careful processing were introduced under Christianakis, and the farm is now building a dry mill in Karatu that will also serve the smallholders around it.

Pacamara is the big-beaned Salvadoran cross of Pacas and Maragogipe, and it's unusual to see it in East Africa. The AA grade refers to the screen size — the largest beans from the lot.

Processing is washed. Cherries are hand-picked and pulped at the estate's own washing station, then go through an open fermentation for 12 to 13 hours before being washed and sorted by density. Drying is on raised African beds for 13 to 16 days, down to 12% moisture, and the parchment is rested in dry storage before shipping. Harvest 2025.

NOMAD's notes are milk chocolate, date and citrus peel, with butter, pear and molasses on the palate. The body is honeyed and the acidity medium and balanced — a sweet, rounded espresso with enough citrus lift to keep it interesting.

This is NOMAD's espresso roast of the lot, bag code E.TA.PACA.

Freshly roasted by NOMAD Coffee in Barcelona and imported to the UK by ROAST EDIT Co.