Zambia Dry Process Kasama Misambo

Zambia is not a coffee growing country we see many samples from. There is plenty of coffee being exported from the region, but their coffee-growing history is much younger than those that surround them. 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 Kasama town, 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 a dry process, meaning the whole coffee cherry is laid out to dry on the patio. While this process often leads to fruity flavors, that isn't the case with this Zambia. The green looks very clean, and the flavors are well balanced, and bittersweet more than anything else. There are a lot of Catimor hybrid types grown in the region for disease resistance, which also happen to produce seeds that are quite large and would lend to the AAA grade (the largest grade).