Description
Wild and crazy coffee. This will not taste like coffee as you know it. Fruity, boozy, oaky, sweet, spice, chocolate, herbal, & peat are just some of the notes you will run into. A sizzling new wave coffee reminiscent of bourbon or scotch. Our buddies who put it together on the ground note it as: Fruit cocktail, pineapple, canned peach, tangy.
Anaerobic coffees are mostly heavy ferment offerings. They put the coffee cherries into sealed tanks for extended periods of time to create and control the tastes. Brings fruity natural coffees to a whole new level.
Kateshi coffee estate, as one of the first coffee estates in Zambia, was established in 1972 close to Kateshi village. Back then, its wet processing facilities represented the heart of coffee production in northern Zambia having been the central mill for all coffee produced in the region. It is also award-winning; its natural and honey placing both 1st and 2nd in Zambia’s annual Taste of Harvest competition.
Local Community is at the heart of the estate’s vision. Covoya provides daily access to safe drinking water to over 20,000 locals and supports 3 schools that provide 1,500+ students with primary and secondary education. Also on site is our health clinic, the only such facility for 30km. Complete with a pharmacy and delivery room, the clinic provides free basic healthcare to over 4,000 community members and sees an average of 95 visitors per day.
Kateshi has been recognized for boldly challenging gender stereotypes in Zambia, being the first and only coffee estate to employ women for traditionally male-dominated roles such as driving tractors, bull-dozers and road graders. Oh, and we also sponsor a football team, the Kateshi Coffee Bullets who compete in the Zambian 1st Division.
Tasting Notes: Best at the light to medium roast levels. A blasty new wave cup with tons of sweetness. Lighter roasts are dominated with citric, red fruit, ferment and hoppy like goodness. A front loaded cup that will appeal to higher acidity fans that like a very fruit forward and exotic cup. Pulls a smidge of balance with that classic Zambia herbal/chocolate/spice darker tone. Needs a longer setup time before drinking for best results
Medium roasting is much more balanced, but still plenty exotic. Hints of citric with noticeable red fruit that fades into layers of cocoa and spice. Fuller bodied with a more chocolaty spin, one still wont be able to miss those exotic floral tones but they will not hit you over the head, more highlights the cup. Dark roasts get even fuller bodied but burn out some sweetness and the more floral tones (low acidity) which balance the cup so nicely, adds in some toasty smoky notes which some will like.
Roasting Notes: Roasts a little uneven and is high chaff. Surface color darkens up quickly, so if shooting for lighter roasts, almost easier to watch for the expansion in size, then give it a quick sec before cooling. Crazy coffees like these have a long setup period. Many think waiting 7-14 days after roasting on sizzling anaerobics brings a whole new level to the tastes. We have a hard time waiting that long but fun to save some beans to see how the tones develop.
Trav (verified owner) –
Roasted light/medium. Beans are large and pretty with a full coffee bouquet.
Made espresso — Citrusy fruit was powerful throughout each sip and maybe a bit much in comparison to a Yirgacheffe I had next to it to compare. The coffee was clean, so I was happy to enjoy something different.