Tanzania - Tembo Tembo
Tanzania - Tembo Tembo
Tanzania - Tembo Tembo
Tanzania - Tembo Tembo
Tanzania - Tembo Tembo
Tanzania - Tembo Tembo
Tanzania - Tembo Tembo

Tanzania - Tembo Tembo

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Origin: Tanzania, Oldeani Region , Karatu ( exactly here )

Process: Washed

Altitude: 1,750-1,850 meters above sea level

Varietal: Kent

Producer: Leon Christianakis

Harvest: 2023

Tasting notes: Marzipan, black tea, roasted apple.


We repeat with this Tanzania Tembo Tembo, but this time with a washed process. Tembo Tembo is a sweet and full-bodied coffee, and with balanced acidity as well. The predominant note is black tea, balanced and elegant. The texture in the mouth is similar to marzipan and baked apple, which lasts until after the last sip. We love it alone, but it also combines very well with milk.


We use 16 grams of ground coffee and 265 grams of water at 92 ºC, in a total time of 2'35"-3'. We make five pours:

  1. Pour 50 gr of water in 30"
  2. Pour 110 gr of water up to 1'
  3. Pour 170 gr of water up to 1'20"
  4. Pour 230 gr of water up to 1'45"
  5. Pouring 265 gr of water up to 2'-2'35"
Rest : 2 weeks (15-20 days)
Method: V60
Mill : EK43
Water : Pentair Everpure 70ppm



The history of coffee in the northern region of Tanzania dates back to the 19th century. At that time, the current Tanzania was a German colony. It was then that German settlers moved coffee trees from the island of Réunion, an island close to the island of Madagascar, to the northern part of Tanzania, with which they developed the industry.

Most of the coffee plantations in the northern region of Tanzania were created in the 1920s, after the First World War. Nearly 80 families of German immigrants founded these small coffee plantations.

León's father and mother were also immigrants who arrived from Greece to Tanzania in the 1900s and decided to make coffee production their livelihood. León is the third generation of this coffee family. Their ancestors grew coffee on the land near their home, however, the altitude of this land was not high enough to produce high-quality coffee. León discovered specialty coffee in the 2000s, and began looking for land where he could produce higher quality coffee.

León brought life back to that coffee plantation that was in poor condition, and began planting high-quality coffee trees of different varieties such as Kent, SL 28, Geisha or Pacamara. It has been thanks to León's conscientious efforts and the wonderful natural environment that has driven the growth of these varietals and the quality of the coffee.

The lands around Acacia Hills border the Ngorongoro Conservation Area, inhabited by free-ranging animals such as elephants and buffaloes. “In marketing aspects this might sound very good, but the truth is that it is delicate to deal with these animals. León has even seen with his own eyes how the animals completely destroy his coffee trees. There is no doubt that even after finishing the construction of its coffee plantation, León has experienced innumerable difficulties typical of its location.

During the founding of Acacia Hills, León and his team always asked the staff working on the coffee plantation the following question, “If there was something that could change your life, what would it be?”

When asking this question I always got “education” or “water” as the first answer. As there are schools in almost all areas of Tanzania, water surely has greater importance. There were even people who made a journey of about 4 kilometers carrying 20 liters of water extracted from the ditches.

It was then that León decided to build water supply infrastructure in Oldeani, with the help of his partner Mark and an Australian roaster. He installed water supply equipment in his two coffee plantations, and prepared a water transportation system to the village's water supply tank, using pipes that take advantage of gravity. The towns in this area are very poor, so much so that until about 15 years ago, the United States Agency for International Development (USAID) distributed corn as a basic food to its population. In addition to this type of social projects, the fact that León has achieved some commercial success in Oldeani has also had a positive impact on its environment.

For the specialty coffee sector, where sustainability is the most difficult problem, Leon's practice will be a valuable teaching tool.


The variety of this coffee is Kent . This variety, common in Africa, is very resistant to pests such as rust, and produces a smooth and balanced cup of coffee.

The cherries are first sorted in the field before being transported to the washing station for pulping, which takes place in the afternoon. An open fermentation process begins, which lasts approximately 12-13 hours. Once the coffee is well fermented, the fermentation level is checked before washing and sorting it to separate P1, P2 and floaters. The drying process in the beds lasts approximately 13-16 days, depending on weather conditions, until the parchment reaches a moisture content of 12% in the bed before being transferred to the dry warehouse.