One doesn’t find Tanzanian very often on specialty coffee menus, despite coffee being Tanzania’s most important export crop and Tanzania receiving gesha seeds in the late 1930s from the early expedition in Ethiopia that first discovered the variety.

I suspect that Tanzanian coffee fell out of favor with specialty roasters because, for many years, the focus was on producing high-yielding varieties rather than a focus on coffees with high cup scores.

Acacia Hills Estate, located on the shoulder of Mount Oldeani near the Ngorongoro Conservation Area, is dominated by large Acacia trees. This parcel abuts one of the most bio-diverse areas of Africa, often contending with cape buffalo, lions, and elephants who cross the land as part of their annual migrations. Acacia Hills is the region's highest elevation farm (1900 masl), allowing them to plant gesha and pacamara varieties, along with the more common kent and bourbon cultivars.

Marcus feels very lucky to bring this gesha to goodboybob. He was on the farm in 2014 when the first seeds were harvested and the main crop gesha seedlings were cultivated in the nursery. This is a seed dried (fully washed) coffee that tastes like bergamot, clementine, kabocha, and maple syrup with a tart apple acidity.

• Producer: Mark Stell, Leon & Aideen Christianakis
• Region: Acacia Hills Estate
• Variety: Gesha
• Processing: Washed
• Altitude: 1,900 meters