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Zambia Honey Process Kasama Estate

Chocolate and sweet grain accent notes come together like carob bar, with a hint of lemon peel, Dutch drinking cocoa, and "woodsy" pine note in the finish. City+ to Full City+.

Out of stock
  • Process Method Honey Process
  • Cultivar Modern Hybrids
  • Farm Gate Yes
Region Kasama Province
Processing Honey Process
Drying Method Patio Sun-Dried
Arrival date March 2019 Arrival
Lot size 30
Bag size 60 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Catimor
Grade AAA/AA
Appearance .8 d/300gr, 16-19 Screen
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" refers to an Estate called "Kateshi" that lies just North of Kasama town, Northern Province. Estates and "plantations" make up the bulk of coffees that are exported from Zambia. 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. 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 dry fragrance at City+ has a rustic cocoa smell with a fruited hint of dried banana. An herbal overlay is smelled after adding hot water to the ground coffee, along with a sort of "woodsy" pine scent, and molasses, unrefined sweet smells. City+ roasts brew up well with chocolate and sweet grain accent notes coming together like carob bar. There's a mild lemon peel hint once the coffee cools down a bit, and an undercurrent of Dutch drinking cocoa connects unrefined sweet flavors that are tasted up front, with aromatic wood hints in the aftertaste.