ZAMBIA – KATESHI ESTATE ANAEROBIC NATURAL

Kateshi Coffee Estate (established in 1972 near Kateshi village) was one of the first coffee estates in Zambia. When it was first established, it was the central mill for all coffee produced in the region. Its location in the Northern Province of Zambia has the best conditions for growing arabica coffee with its proximity to the equator and high altitudes.

Double handpicking is used to select the best cherries and ensure consistency of over 98% of fully formed ripe cherries. The cherries then go through flotation to remove low-density cherries. The remaining cherries are fermented in sealed tanks for 24 hours before being dried on raised beds in thin layers (2 cherries deep) and are regularly turned over a period of 3-4 weeks to ensure even drying. The result is a sweet and fruity cup with a citric acidity, and flavours of peach and marzipan.

PROCESSING METHOD: Anaerobic Natural | VARIETAL: Castillo, Catimor 129 | ALTITUDE: 1,500 masl | HARVEST: April-September | Q SCORE: 86