07/01/2026
Leon Christiankis- Acacia Hills
Back in 2007, Leon and Aideen Christianakis bought Acacia Hills Coffee Estate. With Leon’s family roots in coffee farming in Tanzania and the growing buzz around specialty coffee, they set out to turn the estate into something special—high-altitude, shade-grown coffee at its best.
What started as a run-down, neglected farm has, through a lot of hard work and determination, been transformed into a place known for producing award-winning coffee. It’s really a story about the land, a clear vision, and the persistence to make it happen.
From the beginning, the estate has embraced a philosophy of precision, patience, and sustainability. Coffee is cultivated in shade-grown systems and agroforestry arrangements, with ongoing experimentation to ensure that each harvest preserves both quality and the surrounding forest ecosystem. Leon views the farm as a place of learning, sharing knowledge with visitors, interns, and fellow producers in the region.
Washed Gesha (https://anthologycoffee.com/product/gesha-washed-leon-christiankis-226g/)
This coffee is produced using a meticulous washed process that emphasizes clarity and quality at every stage. Only ripe cherries are hand-selected, sorted by density, and pulped within hours of harvest before undergoing a slow 36–40 hour dry fermentation. The coffee is then thoroughly washed, with additional density sorting to isolate only the highest-quality parchment for export. Drying takes place slowly over a minimum of 15 days—first under shade, then in the sun—with frequent turning to ensure even moisture reduction to 11–12%. Finally, the coffee is carefully stored and transported in lined hermetic bags to preserve freshness and protect the parchment before milling.
Washed Kent (https://anthologycoffee.com/product/kent-washed-leon-christianakis/)
This coffee is produced using a traditional washed process with a focus on precision and quality from harvest to milling. Ripe cherries are hand-selected, density sorted, and pulped within 10 hours of harvest using fresh mountain spring water. The coffee then undergoes a carefully monitored 36–40 hour dry fermentation before being fully washed and density sorted again, with only the highest-grade parchment selected for export. Drying is carried out slowly over a minimum of 15 days under a combination of shade and sun, with frequent turning to ensure even drying and a final moisture content of 11–12%. The finished parchment is then rested in conditioned storage and packed in lined hermetic bags to preserve freshness and quality until milling.
Honey Kent (https://anthologycoffee.com/product/kent-honey-leon-christianakis/)
Well ripened red ripe cherries are pulped and taken straight onto the drying tables where a very slight open air dry fermentation on the drying tables without washing to produce red and white honey.
Washed SL28 (https://anthologycoffee.com/product/sl28-washed-leon-christianakis/)
This coffee is produced using a meticulously executed washed process designed to highlight clarity and sweetness in the cup. Ripe cherries are hand-selected, density sorted, and pulped within hours of harvest using fresh mountain spring water. After a carefully monitored 36–40 hour dry fermentation, the coffee is fully washed and sorted again by density, with only the highest-grade parchment selected for export. The coffee is then slowly dried for a minimum of 15 days under a combination of shade and sun, allowing for even moisture reduction and exceptional cup stability. Finally, the parchment is rested before being packed in lined hermetic bags for transport, preserving freshness and protecting the coffee until milling.
Subscribers Only!!! (https://anthologycoffee.com/product/monthly-coffee-subscription/)
Washed Pacamara (https://anthologycoffee.com/product/monthly-coffee-subscription/)
The Pacamara variety is an Anthology favorite and we were quite suprised to see one offered from Tanzania. This coffee is a subscriber exclusive for the month of July.
This coffee undergoes a carefully managed washed process that prioritizes quality at every stage. Freshly harvested ripe cherries are sorted by density, pulped the same day using mountain spring water, and dry fermented for 36–40 hours before being thoroughly washed and graded. Only the highest-density parchment is selected for export, then slowly dried over at least 15 days under a combination of shade and sun to promote even moisture loss and a clean, expressive cup. After drying, the parchment is rested and stored in lined hermetic bags, preserving its freshness and quality through transport to the dry mill.
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