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Leon is back! We bought his coffee again this year as we loved it so much last year.

From the moment the cherry is plucked from the tree, the attention to detail is unwavering. The cherry sorting process commences in the field and seamlessly continues at the washing station. Here, the cherries undergo de-pulping. An open fermentation process ensues, lasting for 12 to 13 hours. Throughout this time, Leon diligently checks and monitors the level of fermentation, ensuring optimal flavor development.

Once the fermentation process is complete, the coffee undergoes meticulous washing and grading. We meticulously separate odds, and floaters, guaranteeing only the finest beans make their way to our customers. Leons dedication to quality extends to the drying process, which varies between 13 to 16 days, adapting to prevailing weather conditions. He patiently waits until the parchment reaches a moisture content of 12% on the beds, ensuring the flavors are perfectly locked in.

Last season sparked a series of measures to elevate Leons coffee's quality. From farm picking to dry storage, every step is closely monitored, leaving no room for compromise.

His efforts are made evident in every cup you savor. This year, Leon and Jovin's relentless pursuit of perfection has transformed Acacia Hill's coffee into clean and well-balanced lots. The fruit of their labor reveals itself with every sip, showcasing their unwavering dedication to excellence.

Indulge in the artistry of coffee making and experience the exceptional taste and quality that we at Stooker bring to your mug better, for you and the planet.

It is thanks to your taste for rare specialty coffee that these farmers can make a significant increase on their ordinary earnings, which enables them to develop their land further.

Enjoy!