Zambia Dry Process Kasama Estate

An herbaceous aroma of marjoram and fennel, with prominent dark cocoa flavors and a sherry note, together come off like liqueur-filled dark chocolates. Underlying rustic characteristics and sweetness. Big bodied cup. City+ to Full City+.

In stock
  • Process Method Dry Process
  • Cultivar Bourbon Types
  • Farm Gate No
Region Kasama, Northern Province
Processing Dry Process (Natural)
Drying Method Raised Bed Sun-dried
Arrival date February 2018 Arrival
Lot size 20
Bag size 60 KG
Packaging GrainPro Liner
Cultivar Detail Bourbon
Grade AAA/AA
Appearance .6 d/300gr, 16-19 Screen
Roast/Brew Recommendations Medium Roast, Dark Roast, Drip Brewing, French Press
Roast Recommendations City+ to Full City+

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. "Kasama Estate" is actually a blend of the coffees from two different estates in Kasama town, Northern Province. Estates and "plantations" make up the bulk of coffees that are exported from Zambia, and there are about 2500 hectares of land between these two, with nearly 800 planted in coffee. Altitude ranges from 1300 to 1500 meters above sea level. This lot is a AAA, which refers to the largest screen size, 16+ microns in this case. Screen size does not necessarily differentiate quality (as we see with AA, and AB lots in Kenya), but the bean size is quite uniform, and so even roasting tends to be more easily achieved. 

This dry process coffee sees a departure from our wet process lot, which is to be expected, fruit-forward characteristics showing prominence in both light and darker roasting. There're baked bread/pie smells in the wet aroma, sweet yam and banana breads, and a greenish note that to me comes off like bell pepper, an attribute fairly common in Catimor cultivars. The cup is intense at both City and Full City roast levels, and I think will show well at Full City+ too. A flavor of ferment is present (I'm sure due to the long time it takes to dry naturally processed coffee in whole cherry), and I personally find it to be too strong and distracting at City roast level. Middle roasts tease out rustic dark sugar notes and some dark cocoa aspects as well that do a good job of toning down the winey/ferment flavor, which then comes off more like marachino cherry, or sherry liquor. As it cools, chocolatey flavors build in strength and the coffee, and the cup gives off a flavor like dark chocolate candies filled with liqueurs. Herbaceus accents are found in the finish, faint hints of marjoram and fennel mark the aroma.