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Tanzania Tembo Tembo

  • Tanzania
  • Oldeani, Karatu
  • Washed
  • 1820–1900 MASL

The story

In the early 1900s, Leon Christianakis’s grandparents emigrated from Greece to Tanzania, where they established coffee farms in the Arusha region. Leon spent his childhood on the family estate, deeply connected to coffee. However, he later pursued a career in pharmacy in the UK. Eventually, he and his wife, Aideen, returned to Tanzania, drawn back to his roots and a shared passion for coffee production.

In 2007, Leon and Aideen Christianakis joined forces with Mark Stell, founder of Portland Coffee Roasters in the U.S., to acquire and rejuvenate Acacia Hills Estate, and later Leon also purchase Tembo Tembo Estates and the two Estates boarder each other and are both located near Mount Oldeani. Perched at elevations reaching 1,900 meters, the estate is dedicated to cultivating high-quality coffee varieties. By emphasizing soil analysis, strategic shade management, and innovative processing techniques—such as controlled fermentation and shade-drying—the estate has continuously enhanced the quality and distinctiveness of its coffee.

Origin

From Oldeani, Karatu, Tanzania.

Up front
Plum
Then
Apricot
Finish
Red velvet
Country
Tanzania
Region
Oldeani, Karatu
Producer
Tembo Tembo Estate
Process
Washed
Varietal
Mixed local varieties
Altitude
1820–1900 MASL
Roasted
Sydney, Australia

Brew guide

Built for filter.

Our recommended recipes. A starting point, not a rulebook.

Filter (V60)

Dose
15g
Yield
250ml
Brew time
2:15–2:45
Water
92°C

V60, step by step

  1. RinseRinse the paper filter with hot water, then tip that water out.
  2. BloomAdd 15g of medium-coarse coffee, start the timer and pour 50ml to wet all the grounds.
  3. PourAt 0:30, pour 100ml in slow circles.
  4. FinishOnce it drains, pour the last 100ml. Aim to finish between 2:15 and 2:45.
  5. AdjustRunning too fast? Grind finer. Too slow? Grind coarser.
Tanzania Tembo Tembo

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Tanzania Tembo Tembo

Plum · Apricot · Red velvet

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