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