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Tembo Tembo

Sale price15,00€

Leon Christianakis is part of the third generation of a Greek family involved in coffee in Tanzania. In 2007, together with his business partner Mark Stell, he established Acacia Hills Estate and Tembo Tembo on Mount Oldeani, a high-altitude area perfectly suited to growing speciality coffee.

This lot offers a fruity, clean flavour profile with notes of jasmine and raspberry. A sweet base of butter and almond is complemented by undertones of cocoa and white chocolate. It has a medium finish with gentle acidity and a silky body.

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Tembo Tembo
Tembo Tembo Sale price15,00€

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Fresh seasonal coffee

Freshly roasted in Seville

Eco-Friendly Packaging

Fair price

Caution to producers

Traceability from farm to cup

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Get to know this coffee in detail

Leon Christianakis is part of the third generation of a Greek family involved in coffee in Tanzania.

In 2007, together with his business partner Mark Stell, he established Acacia Hills Estate and Tembo Tembo on Mount Oldeani, a high-altitude area perfectly suited to growing speciality coffee.

There, they planted varieties such as Kent, SL28 and Geisha, and began working with neighbouring smallholders to help raise the quality of the region’s coffee.

In 2020, their “Cupping at the Crater” initiative evolved into an international auction that placed Tanzania firmly on the speciality coffee map.

In addition to producing outstanding coffees such as this washed Kent, with notes of jasmine, raspberry and cocoa, Leon has developed local water infrastructure and created employment opportunities.

His sustainable vision and commitment to the community have made Acacia Hills a benchmark for quality in East Africa.

Meet the producer

Tembo Tembo: Tanzanian coffee that blends tradition, sustainability and nature

A family history with deep roots

Nestled in the hills near Karatu in northern Tanzania lies Tembo Tembo Estate, a farm that combines family history, a passion for coffee, and a profound respect for nature. Its owner, Leon Christianakis, is part of the third generation of a Greek family that emigrated to Tanzania in the early 1900s to work in coffee production. Since then, the craft has been passed down through generations, adapting to industry changes and environmental challenges.

Adapting with a commitment to sustainability

Leon has witnessed firsthand the transformation of the coffee sector: the fall in commodity coffee prices, the rise of speciality coffee, and the impacts of climate change in the region. Realising that to continue his profession and passion he needed to adapt, he focused his efforts on growing speciality coffee with a sustainable approach. It wasn’t just about producing exceptional quality beans, but also ensuring the land, the people, and the wildlife that form part of the environment could thrive in the long term.

Growth, innovation and respect for wildlife

Together with his wife Aideen, Leon has expanded and strengthened the estate, starting with a nursery where they grow seedlings of various coffee varieties. From there, they have introduced new coffee types, perfected processing methods, and at the same time created jobs for the local community. One of their priorities has been to protect the wildlife in the area — especially important since the estate borders the Ngorongoro Conservation Area, a UNESCO World Heritage Site and home to iconic species such as the African elephant.

The estate’s name — Tembo Tembo — means “elephant” in Swahili, a tribute to these majestic neighbours who, while admired by Leon and Aideen, have also posed significant challenges. Elephants and other wild animals are attracted to the sweet coffee cherries, forcing the producers to find clever ways to protect the crops without harming the wildlife. This delicate balance between agriculture and wildlife conservation is one of the defining values of Tembo Tembo.

Unique conditions for exceptional coffee

The coffee here grows at altitudes between 1,750 and 1,850 metres in a privileged environment for cultivating high-quality varieties such as Kent AB. The cool mountain climate and fertile volcanic soil of the Oldeani region create the perfect conditions for the beans to develop a unique sensory complexity.

At Tembo Tembo, the coffee is typically fully washed: after harvesting, the cherry pulp is removed and the beans are carefully fermented and washed before drying. This method highlights the coffee’s clarity and enhances its bright, sweet notes — qualities highly prized by speciality coffee lovers.

A flavour profile to fall for

The result is a coffee with a fruity and clean profile, featuring notes of jasmine and raspberry, balanced on a sweet base reminiscent of butter and almond, with undertones of cocoa and white chocolate. It has a gentle acidity, a silky body, and a medium finish that leaves an elegant and lasting impression.

A legacy that leaves its mark

Tembo Tembo Estate is not just a coffee farm, but an example of how tradition, innovation and sustainability can go hand in hand. Every cup tells a story that goes beyond flavour: one of generations caring for the land, respectful coexistence with nature, and a strong commitment to quality. A coffee that, like the elephants it’s named after, leaves a lasting impression.

Recetas para este café

Espresso

Aquí está la receta más actualizada que tenemos. Es importante recordar que esta receta es de referencia y que hay muchas variables que influirán en el resultado final del espresso en tu taza: desde el estado de tu maquina y molino, el agua que usas, la conservación/reposo de tu café, hasta la temperatura/presión atmosférica, etc. y que por lo tanto, quizás tengas que modificar algunos parámetros para encontrar un espresso sabroso y equilibrado con tus variables específicas.

Receta:

  • Ratio: 1:2
  • En seco: 18gr
  • En taza: 36gr
  • Tiempo: 30-36s

Variables:

  • Tiempo de reposo: mínimo 2 semanas
  • Temperatura: 94ºC
  • Presión: 6 bares
  • Pre-infusión: No
  • Agua: BWT Bestmax 0, GH 107 (ppm as CaCO3) KH 30 (ppm as CaCO3)

Maquinaria y equipamiento usados para esta receta:

  • Maquina espresso: La Marzocco KB90 2G
  • Molino: Mythos 1
  • Cacillo: 22gr VST (sin endidura)
  • Extras: Barista Hustle WDT, Push Tamper (plano, 100% nivelado)

Cold brew

Esta es la receta de café cold brew que te proponemos para que elabores 600ml de cold brew. El ratio, en caso de que quieras elaborar más o menos de esta cantidad, es 1:15, 1gr de café por cada 15gr/ml de agua.

Receta y equipamiento:

  • Café 40gr. (Usa el café que prefieras dependiendo de tus gustos. Nuestra sugerencia sería elegir perfiles de café que te gusten en elaboraciones de filtro). Si tiene el tag “Cold Brew” es de nuestros favoritos.
  • Molienda: Comandante 16 clics.
  • Agua 600gr/ml a temperatura ambiente.
  • Composición del agua: 2 partes de Lanjarón por 1 de Bezoya.
  • Una malla o seda.
  • Un recipiente de cristal (preferiblemente con tapa)
  • Dejar reposar 22 horas (en el frigorífico).

La forma de hacer el cold brew:

  • Molemos el café con una molienda media (Comandante 16 clics).
  • Echamos el café directamente en la malla.
  • Introducimos la malla en el recipiente de cristal.
  • Vertemos el agua en el recipiente a través de la malla con el café.
  • Removemos suavemente para saturar todo el café.
  • Tapamos el recipiente.
  • Lo dejamos reposar en el frigorífico (¡atención a los olores fuertes!).
  • Después de este tiempo de reposo, retiramos la malla con el café y estará listo.
  • Como paso extra, puedes volver a filtrarlo por un filtro de papel V60, Kalita o similar para obtener un resultado más limpio y cristalino.
  • Mantenlo refrigerado.
  • Esta receta es para no diluir. Ni siquiera con hielo. En caso de ponerle hielo la composición del agua del hielo afectará al sabor de tu bebida. Mejor hacer tu propio hielo con la misma composición de agua que proponemos. Si usas hielo, quizás quieras bajar el ratio (1:9 a 1:12).

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Información de envíos

España (Península), Baleares y Portugal

  • Envío gratuito a partir de 40€ para Península, Baleares y Portugal
  • Para pedidos inferiores a 40€ los gastos de envío son 4€.
  • No hacemos ningún tipo de envío a Canarias, Ceuta, Melilla y Gibraltar.
  • En todos los envíos recibirás email de seguimiento.
  • Los tiempos de entrega se cumplen en el 99% de los envíos. Hay que tener en cuenta que estamos sujetos al buen funcionamiento externo de nuestros colaboradores logísticos.
  • Los días festivos nacionales y/o regionales pueden afectar a los tiempos de entrega estimados.
  • Entrega a Península en 24/48 horas, L-V.
  • Entrega a Baleares en 3/5 días, L-V.
  • Entrega a Portugal en 3/5 días, L-V.

 

Europa

  • Envío gratuito a partir de 99€, para todos los pedidos que incluyan café.
  • Países incluidos: Alemania, Austria, Bélgica, Bulgaria, Croacia, Dinamarca, Eslovaquia, Eslovenia, Estonia, Francia, Finlandia, Grecia, Hungría, Irlanda, Italia, Letonia, Lituania, Luxemburgo, Mónaco, Países Bajos, Polonia, República Checa, Rumanía y Suecia.
  • Para pedidos inferiores a 99€ los gastos de envío se calculan automáticamente al introducir tu dirección de envío en el carrito de compra.
  • Entrega en 4/7 días, L-V.
  • En todos los envíos recibirás email de seguimiento.
  • Los tiempos de entrega se cumplen en el 99% de los envíos. Hay que tener en cuenta que estamos sujetos al buen funcionamiento externo de nuestros colaboradores logísticos.
  • Los días festivos nacionales y/o regionales pueden afectar a los tiempos de entrega estimados.
  • No hacemos ningún tipo de envío a Reino Unido, Suiza, Estados Unidos ni al resto del mundo.