The Producer
Leon is a proud third-generation coffee farmer. The farm dates back to the 1920s when his grandfather established the farm on the scenic slopes of Mount Oledani after immigrating from Greece.
Himself a dedicated farmer, Leon has embraced the values of tradition, sustainability and innovation when it comes to cultivating high-quality coffee.
His father established a hospital and practiced as a doctor, and yet, he always made time to swap his suit for boots and taking Leon to the coffee fields after hours. This commitment to coffee farming has shaped the family’s identity. When they realized that commercial coffee was no longer very profitable, they decided to specialize in high-altitude specialty coffee.
The beans undergo a meticulous post-harvest process. First, the cherries are sorted in the field, before being transported for evening de-pulping. Afterwards they undergo open fermentation for 12-13 hours. Once the fermentation process is complete, the coffee is washed and graded. The beans then dry on raised beds for 13-16 days, reaching an ideal 12% moisture content before being moved to the dry store for final processing.
Meanwhile, Tanzania has turned into Africa's fourth largest coffee producer, with 90% of its coffee harvest being exported to international markets.
