Description
PERSONAL NOTES/FARM INFORMATION
Process-Anaerobic Dry Process
Altitude-1300-1500 MASL
The fruit notes carry a fermented edginess to them in the light roasts, like berry kefir, tropical kombucha, and overripe oranges. At darker levels chocolate start to appear yet still yields a fruity side. Prominent features of dark cocoa, and rich bean to bar chocolate are accented by notes of plum, and unfiltered sake as it cools.
FARM INFORMATION
The first coffee was planted in Zambia in the 1950s, however, it wasn’t until the last few decades that it became a major contributor to Zambia’s agri-business sector. Kateshi is one of a cluster of coffee estates are very close to Misambo town, Kasama, in Zambia’s Northern Province. Estates and “plantations” make up the bulk of coffees that are exported from Zambia. Altitude at Kateshi ranges from 1300 to 1500 meters above sea level. This is an anaerobic natural (“natural” = dry process), meaning the coffee cherry is stored in air tight canisters for a couple of days before then laying out to dry on the patio. This tends to lead to a wildly fruity cup with a rustic edginess and a deep sweetness.
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