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*new【Roast in Kyoto】[Premium]Tanzania Leon Christianakis Geisha[Light roast]

*new【Roast in Kyoto】[Premium]Tanzania Leon Christianakis Geisha[Light roast]

890.00 ฿ THB
890.00 ฿ THB
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Size

Roasted in Kyoto

Floral aroma, taste of lemon tea, apricot and white peach, milk candy-like sweetness and accompanying aftertaste.

Coffee Profile


Roast Level Light
Country Tanzania
Region Karatu, Oldeani
Factory Tembo Tembo
Owner LeonChristianakis
Altitude 1,750-1,850m
Variety Geisha
Process Fully Washed
Flavor note Floral, Lemon tea, Apricot, White Peach, Milk candy


Product Details


Roaster's Comment

Leon Christianakis is the owner of two farms in Tanzania: Acacia Hills and Tembo Tembo.

This time, we are pleased to introduce his Geisha coffee from Tembo Tembo Farm.

We previously featured his Geisha two years ago, which came from Acacia Hills Farm.
This lot, however, marks the very first harvest of Geisha from Tembo Tembo.

Acacia Hills Geisha has since become a globally celebrated lot. Drawing on the cultivation and processing expertise developed there, Leon has applied those techniques to his newer farm — resulting in this Tembo Tembo Geisha (“tembo” means elephant in Swahili.)

With a quality that’s remarkable for a first harvest, this coffee showcases the signature elegance of the Geisha variety, with fragrant jasmine-like florals and juicy peach-like fruit notes. When hot, it offers a flavor reminiscent of lemon tea; as it cools, a smooth sweetness like milk candy gently unfolds.

In every cup, you can truly feel Leon’s passion and love for coffee.

Experience this African Geisha that carries the vibrant energy of its land.

Factory's Note

Background

Leon, who describes himself as a “white Tanzanian,” was born and raised in a village at the foot of Mount Kilimanjaro in northern Tanzania. His grandfather, originally from Greece, founded a coffee farm there in 1920. His father worked as a local doctor and also ran a coffee farm on the side.

Leon eventually moved to the UK, where he studied and worked as a pharmacist. But in 1996, when he was 29, feeling the pull to return home and start a family, he moved back to Tanzania with his wife Aideen, whom he had met in the UK. That’s when he began helping with the family coffee business.

Stepping into specialty journey

At the time, the farm was located at a lower elevation and produced only commercial-grade coffee. The highly volatile market made it difficult to generate consistent income. Faced with the challenge of building a sustainable business, Leon turned to specialty coffee.

In 2005, he attended an annual coffee expo in East Africa (what’s now known as the African Fine Coffees Conference & Exhibition: AFCA), where he crossed paths with a key figure: Mark Stell, the founder of Portland Coffee Roasters in the United States.

“The coffee from Oldeani was incredible. It was the best Tanzanian coffee I’d ever tasted,” Mark told him. Encouraged by those words, Leon purchased land in Oldeani in 2007 and began producing specialty coffee.

Tembo Tembo

But the land Leon acquired in Oldeani had been neglected for years and was in poor shape. He began by rehabilitating the soil and gradually planted not only Kent, the traditional variety, but also Geisha, Pacamara, and SL28 to meet diverse market demands. Starting from their first harvest being only a few kilos, they slowly but steadily increased the yield.

This lot we are sharing with you is from the first harvest of their Tembo Tembo farm- by applying the knowledge and technology they gained through Acacia Hills on harvesting and processing, they achieved a wonderful quality almost unbelievable for a first harvest. (Fun fact: “Tembo” means elephant in Swahili. The farm borders the Ngorongoro Conservation Area, where large animals like elephants and buffalo roam.)

Farm’s philosophy

“One thing I’ve always valued is treating the farm like open source. If there’s knowledge, experience, or lessons from our success that could help someone else, even another producer, I’m happy to share. We don’t keep secrets.

It’s not about scaling up for the sake of it. What I want is a strong, self-sustaining foundation that will carry on even after I’m gone. I hope this farm will still be here 50 or 100 years from now, protecting the natural environment and creating jobs for people in the community. That’s why we plan to leave about 40% of the land, including the new section, untouched. I have no interest in maximizing efficiency if it means compromising biodiversity.”

Since Leon bought the farm 18 years ago, the number of staff has grown from 7 to 150. Coffee production has also multiplied about 10 times over. “Slow but steady – that’s our style.” Leon says- the philosophy that lies as the foundation of their sustainable business model.

Excerpt & refernce: https://typica.coffee/en/narratives/producers/acacia-hills-tembo-tembo/

Harvest and Processing

Edwin Agaso oversees coffee quality control at both Acacia Hills and Tembo Tembo farms. Originally from Kenya, he is a coffee professional who earned his Q Grader certification in 2010 and brings over 18 years of experience in quality evaluation, cupping, and coffee management. Thanks to his expertise, both farms maintain consistently high quality standards.

The 2024/25 Harvest

The 2024/25 harvest season was shorter than usual, with lower overall yields due to natural cycles and challenging climate conditions. The main factors were as follows:

First, it was an off year — a natural cycle in which production decreases. Rain associated with El Niño triggered a synchronized flowering of the coffee trees, causing cherries to ripen all at once. With more than 70% of the flowers blooming within a single week, the cherries competed intensely for nutrients and water.

Second, an unexpected dry period arrived between July and September. The lack of rainfall hindered flowering and slowed both the development and ripening of the coffee cherries.

Third, strong winds and significant temperature fluctuations placed additional stress on the coffee trees. The warm and humid conditions also created an environment where pests and diseases could spread more easily.

Despite these challenges, effective fertilization at Acacia Hills helped promote uniform cherry maturation, preventing uneven development. Careful attention throughout processing has resulted in coffees with outstanding flavor profiles.

Tanzania Harvest Update 2024/25

 

About the Exporter

The exporter of this coffee is Acacia Hills Coffee Estate — in other words, Leon’s own farm.

Realizing Direct Trade

In 2003, the Tanzanian government introduced a coffee export liberalization policy. Under this system, producers and companies that meet certain requirements are allowed to trade directly with overseas buyers and roasters, without going through the government auction. Leon has made full use of this framework, establishing a structure in which he operates not only as a producer but also as an exporter.

Building Market Channels

In the early days, Leon sold his entire production to Mark Stell of Portland Coffee Roasters. However, recognizing the risks of relying on a single sales channel, he began actively developing new trading relationships himself.

He started hosting invitation-only cupping events in the region, giving buyers the opportunity to taste his coffees firsthand. In 2020, he also participated in a private auction organized by ACE, where he encountered TYPICA. Today, around 60% of his production is delivered to roasters around the world through TYPICA.

A Trade Style Built on Trust

Leon speaks highly of his relationship with TYPICA, saying, “The people at TYPICA are very sincere — you feel they would never betray you. Working with them is simply a pleasure.” While rising market prices often bring more potential buyers, Leon remains committed to prioritizing TYPICA regardless of the offers he receives.

This long-term, trust-based approach forms the foundation of Leon’s style of direct trade.


 

Dripper: Hario V60 Dripper
・Coffee : Water Ratio: 14g : 200g
・Water temp.: 94℃
・Grind: Coarse

Step by step:

00:00~ 40g（Total: 40g）
00:40~ +60g（Total: 100g）
01:10~ +50g（Total: 150g）
01:40~ +50g（Total: 200g）

Finish brew: Approx. 02:30

::::::::::::::::::::::::::::::::::::


Iced ( Drip on ice) // Dose 16g :: Water  150g : Ice 90g

How to Brew
0:00 ~30g
0:30  +60g  (Total 90g)
1:10~1:20    +60g  (Total 150g)

Finish brew: Approx. 02:10

Materials

About Yamato Toujiki

Arita, one of the most prestigious pottery producing regions of Japan, has been playing a fundamental role in providing trusty products to support Japanese culinary culture for more than 400 years. Among the manufacturers we met in Arita, Yamato Toujiki is one that was flexible and open to new designs and ideas, while still embracing traditional techniques.

The craftspeople there are truly meticulous in their work, not overlooking even the slightest difference in shape and carefully finishing each piece one by one.

As we went though countless prototypes, their professional inputs such as “this thickness tends to deform after firing” or “the angle of this curve could be adjusted a little more” has given us many new perspectives to give the design we envisioned an actual shape.

The precision in the craftspeople’s work we witnessed on our visit to Arita was truly remarkable. How they used potter’s wheel so naturally like breathing, and how a beautiful shape emerges from it- the moment we saw it, we realized that we are not just making something but also passing on this culture of the art.

Another thing that stuck with us was the atmosphere of the workshop. It was quiet but full of energy at the same time, the air filled with history and a proud craftspersonship.

“You never know until it comes out of the oven” they said- that’s why they treat each and every piece with such attention and precision, making adjustment along the way as needed. In their such work ethics we saw a shared sense of pursuing the ideal with our product designing process.

Kyoto Series is a product born through the hands of such craftspeople- it would be our pleasure if you could feel the warmth of human touch and their stories as you sip.

Dimensions

Product Specifications
3oz（95ml）
W80×H15.3×D55㎜
Diameter (Mouth opening): 55㎜
Capacity: 95ml
Weight: 90g
With package
W90×H52×D53㎜
Weight: 130g

6oz（185ml）
W95×H75×D70㎜
Diameter (Mouth opening): 70㎜
Capacity: 185ml
Weight: 160g
With package
W110×H80×D90㎜
Weight: 210g

8oz（250ml）
W105×H75×D80㎜
Diameter (Mouth opening): 80
Capacity: 250ml
Weight: 190g
With package
W120×H90×D90㎜
Weight: 260g

Made in Saga, Japan
Semi-porcelain
Sagan/Hasami

Care information

Maintenance Tips

While the product is dishwasher-safe, hand-washing is recommended for the product to last longer.

Scrubbing with abrasive detergent or metal scrubbers may scratch the product, so please wash with a soft sponge.
Avoid soaking the product in water for long. After washing, wipe with a soft dry cloth and dry well before storing in a well-ventilated place.
Please be careful not to apply strong impact, to avoid chipping and cracking.

Other note

Do not use in an oven, induction cooker, or over an open flame.

While this product is microwave-safe, do not use it without food on it or heat it for an extended period of time.

Sudden temperature changes (rapid heating and cooling) may damage the product. Even partial temperature changes may cause damage.

If cracks or fissures appear, stop using the product for safety reasons.

The surface of the product may develop small cracks during use, but this does not affect the quality nor usability. As the product is handmade, there may be individual differences in color and shape.

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