Region: Oldeani Karatu Varietals: Mixed local varieties Altitude: 1820 – 1900 MASL Process: Washed Tasting notes: Plum, apricot, red velvet 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.

Region: Oldeani Karatu Varietals: Mixed local varieties Altitude: 1820 – 1900 MASL Process: Washed Tasting notes: Plum, apricot, red velvet 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.