A Geisha variety coffee from Acacia Hills farm in the Karatu, Arusha region of Tanzania, grown at 1750–1950 m.a.s.l. by producer Leon Christianakis. The coffee is washed processed: cherries are de-pulped in the evening, fermented openly for 12–13 hours, then washed and graded before drying on beds for 13–16 days to 12% moisture content. Flavor notes include tuberose, grape compote, fresh cream, dried apricot, and clementine. Roasted as an omni profile, suitable for both espresso and filter extractions.
A Bucharest-based roastery founded by Teodora and Ionuț Pătrașcu, focused on traceability and direct relationships with farmers to source and roast high-quality beans.
