Tanzania Leon Christianakis - Pacamara
Tanzania Leon Christianakis - Pacamara
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Ships directly from Mirra Coffee, roasted to order every Wednesday and shipped Thursday (order by Tuesday night NYC time for that week’s roast). US delivery is typically 2–6 business days. Orders with coffees from more than one roaster arrive as separate boxes. Shipping & freshness →
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Tasting Notes
Specific flavors and aromas the roaster (or our team) noticed when cupping this coffee. They describe the brewed cup, not flavorings added to the beans.
Read more in the glossary →-
Roast Level
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Roast Level
How dark the beans are roasted, on a 'specialty' scale where Light/Ultralight preserves the most origin character.
Read more in the glossary → - Specialty Light/Ultralight
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Flavor Profile
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Flavor Profile
High-level flavor families this coffee leans toward — fruity, floral, sweet, chocolate/nutty, spicy, tea/botanical, or fermented/wine-like.
Read more in the glossary → - Fruity
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Origin Type
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Coffee Type
Whether a coffee is a single origin (from one farm, region, or country) or a blend (multiple origins combined).
Read more in the glossary → - Single Origin
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Flavor Notes
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Flavor Notes (SCA)
More specific flavor families inside the broader profile, using the SCA Coffee Taster's Flavor Wheel — e.g. 'Citrus' and 'Berry' inside 'Fruity'.
Read more in the glossary → - Berry, Citrus, Tropical
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Caffeine
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Caffeine
Whether this coffee is caffeinated or decaffeinated, and (for decaf) which process was used.
Read more in the glossary → - Caffeinated
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Country of Origin
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Country of Origin
Where in the world this coffee was grown, or 'Multiple' for a blend with beans from more than one country.
Read more in the glossary → - Tanzania
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Process Type
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Processing
How the coffee cherry was prepared after picking — dried with or without its fruit, fermented under specific conditions, etc. Big effect on the final cup.
Read more in the glossary → - Washed
Cost per 250mL serving - $1.56
For the third year in a row, we are amazed by the quality of the work that Leon Christianakis is doing at Acacia Hills, and we couldn’t be happier to welcome two of his lots back onto our menu this season. This one, his washed pacamara, is as bright as ever, and yields oodles of jammy raspberry, candied lime citric acidity, and the round sweetness of ripe tropical soursop.
Leon Christianakis is the third generation of his family to grow coffee in Tanzania, his ancestors having immigrated from Greece in the early 20th century, with the intention of making a living in coffee production. The land they initially cultivated was not suitable, however, to growing specialty-grade coffee due to its low altitude; consequently, in the early 2000s, Leon began searching for lands at higher altitude that would be more suitable to the cultivation of coffee of exceptional quality. In 2007, Leon, in partnership with Mark Stell, purchased the land on Mount Oldeani that would become Acacia Hills, and planted trees whose varietals have high quality potential at altitude, namely, kent, SL28, pacamara, and geisha.
Pacamara was first created in 1958 by the Salvadoran Institute for Coffee Research by crossing the pacas and maragogipe varieties. Pacas, then, is a natural mutation of the bourbon variety, and maragogipe is a natural mutation of the typica variety. Pacamara is lauded within the industry for its overall quality and complexity of flavor, typically possessing a medium body and an abundance of citrus, berry, stone fruit, and floral flavor notes.
All coffee is sold whole-bean to reduce oxidation, and increase the longevity of volatile organic compounds.
