Acacia Hills Coffee Estate is a thriving coffee estate located on the beautiful Ngorongoro Crater in Northern Tanzania. This Farm has been an active coffee farm since the 1940’s, The current ownership group has been rehabbing this coffee estate back to a premier specialty coffee farm, like it once was decades ago.
The farm currently harvests Bourbon, Kent, SL 28, Geisha Green Tip, Gesha Red Tip, Pacamara, Sarchimore, Tanzania, and Castillo. This year’s harvest featured coffee with a distinctive chocolate aspect with notes of caramel consisting of a smooth body and clean finish make this a very well rounded and pleasing coffee.
From the farm, we look out over the coffee plants with a view of the mountains and Lake Eyasi. This area has some of the most diverse African wildlife surrounding the farm. The Ngorongoro Crater is world renowned for the sights and boarders this farm at the top. Almost every type of animal with the exception of Giraffe can be seen at some point during the year if you look hard enough. This farm has the highest altitude of any farm in the region. At the top 6500 feet we have recently Planted Geisha and Pacamara plants. We currently have 280 acres of coffee planted on our way to 350 acres.
The home of Kifaru Coffee Shangri-La Estate, is located on the lush highlands of Northern Tanzania on the outer slopes of the Ngorongoro Crater. Its height at 1700 meters above sea level, combined with the exceptionally fertile qualities of the volcanic soil common to the crater area, allows our coffee plants to flourish in their natural environment.
In 1930 – some German farmers got permission to root out the bush on the southern slopes of Mount Oldeani and Ngorongoro Crater which were not inhabited in those days. One of the newly established farms was later named “Shangri-La”, after the famous novel “Lost Horizon” by James Hilton. Being an English possession for a relatively short period after World War 2, not only Shangri-La, but also some other plantations were re bought by a Danish-German group, who invested a substantial amount to revitalize the old neglected farms.
The estate has such a long history that some of the coffee plants are over ninety years old, meaning that their roots have grown deep into the soil in search of nutrients. Another treasure the area provides us with is the crystal clear and untreated water from the forest, for irrigation and processing. In combination, these gifts of nature play a vital role in creating the unique, mild flavor that Kifaru Coffee has become renowned for.
Ngila Coffee Estate was founded in the beginning of the twenties century by a German settler. An adventurous undertaking, as you can imagine, but with success. The coffee farmer established the foundation for the unique coffee that grows in this mineral-rich volcanic soil.The farm is situated in 1600 meters altitude on the edge of the cloud forest of the northern highlands, next to, the famous Ngorongoro Crater. In 1992 the farm was bought by the German family Meyer. Since then, new technology like modern drip irrigation and water saving coffee processing equipment was installed. With proven and experienced staff, Ngila Coffee Estate offers a highland coffee that meets the high standards of quality conscious coffee roaster and friends.
Tembo Tembo Coffee Estate
The history of this magical farm dates back to the 1920s, when German settlers first planted coffee on the land, today known as Tembo Tembo Estate.
The view from Tembo Tembo Estate is surreal. From the northern edges of the farm, you can see the edge of Ngorongoro Crater, an ancient collapsed volcano whose fertile valley is now home to dozens of different animal species such as lion, rhinoceros and leopards and giraffes but in particular, the African elephant. This is the reason for the farm name, Tembo means elephant in Swahili, the main language spoken in Tanzania. The northern border of the estate lies along the Southwestern side of Mount Oldeani, whose slopes drain water into Lake Eyasi, a key saltwater lake.
Today, the estate is owned by Gaétan and Caroline Bordier, a Swiss couple. Gaétan and Caroline began renovating the farm in 2009. With the help of a local coffee management company, the implementation of modern cultivation techniques has increased the quality of their coffee, they also planted Kent, Bourbon and in particular, Geisha and Pacamara seedlings, two varieties renowned for producing quality coffee and high cup scores.
Cherry is selectively handpicked before being delivered to the farm’s newly constructed onsite wet mill. Cherry is pulped using an Eco-pulper. After pulping, parchment is dry fermented and then washed in clean water. Parchment is laid to dry on African raised beds for 8-10 days. Parchment rests on the farm for 1-2 months in airtight, lined bags on top of wooden pallets.
At Tembo Tembo we know there are many steps involved in post-harvest quality control and all of these lie in the small details. We are continually focused on improving post-harvest control, especially moisture content, in order to increase coffee quality.
Located in Oldeani, Karatu on the rim of Ngorongoro Crater. The first known occupiers on the farms were German settlers who, around 1900, lived in Buffalo Ridge house on Ascona farm. Between 1926 and 1931 they planted coffee on Ascona. During the second world war, the German settlers were interned and the farms were taken over by the British Administration. Mr. BN Vohora, the founder of Coffee Exporters, oversaw operations on the farms in the area for the British Administration. After the war, the farms were run by British farmers until they were sold to an American multinational in the 1950’s. In the 1969, Mr. BN Vohora bought Ascona and Edelweiss farms. Since then three generations of our family have nurtured and expanded these farms to develop truly exceptional coffee.