Description
This bundle features coffees from Nsunzu and Kateshi estates in Zambia:
The youngest of the NCCL coffee estates, Nsunzu Estate is located at the foot of picturesque Mount Nsunzu which is one of the biggest landmarks in Northern Zambia. Stunning rock formations make this one of the most beautiful coffee estates in the world.
In addition to the breathtaking environment, this region boasts various ancient civilizations who – independently from the European Iron Age – developed an Iron Age of their own that made use of the colorful ferrous soils. The first full crop from Nsunzu was harvested in 2020 and there is still plenty of scope for further expansion. Even though Nsunzu and the other estates have the potential for mechanical coffee harvesting, we deliberately decided to harvest by hand. This labor-intensive process allows for a more careful selection of only the reddest cherries which maximizes the rich flavor profiles. In addition, NCCL as the largest employer in the country remains committed to providing employment in a region where sources of paid labor are extremely scarce.
Kateshi 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 Kateshi’s vision and 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 a 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 they also sponsor a football team, the Kateshi Coffee Bullets who compete in the Zambian 1st Division.
One pound each of:
Zambia RFA Nsunzu Estate AA – Washed Processed
This Rainforest Alliance washed lot is an AA selection of Catimor 129, grown around 1400–1650m, and it’s built to be versatile across roast levels: lighter roasts lean citrus with a soft cocoa edge, mediums bring a smoother chocolate-and-spice balance, and darker roasts deepen body and chocolate while keeping a clean finish with a lingering spicy note.
Tasting Notes: This coffee is very versatile and adapts well to different roast levels. It presents citrus and chocolate notes with a sweet touch at the beginning, balanced by spicy undertones. Light roasts offer a citrus profile, perhaps not as bright, with a subtle hint of cocoa that complements it perfectly. It is floral and sweet, with a pronounced sweetness. Medium roasts combine the best of both worlds: a slightly sweeter and smoother profile with notes of chocolate and spices; medium to full-bodied and much less acidic than light roasts. Dark roasts have an even fuller body but lose some of the sweetness; they taste of chocolate, with an intense body and a touch of spice in the aftertaste. A slight spicy note is perceived as the cup cools.
Roasting Notes: In general, it is easy to roast, with good results at all levels, although it presents a slightly uneven roasting profile, this is partly due to it being a blend of different producers. If you prefer moderate acidity, chocolate tones, and a pleasant sweetness, roast it lightly. If you prefer that combination of acidity and a little more body, choose a medium roast. If you prefer to sacrifice acidity but obtain spicy notes, while maintaining its clean finish, opt for a dark roast. Undoubtedly, this coffee performs very well at all levels, so it retains a little of everything regardless of the roast level.
Zambia RFA Kateshi Estate – Peaberry
This peaberry (grown around 1300 masl, varieties Castillo, Catimor 129, and F6) shines light to medium with citrus/red-fruit lift, floral sweetness, and a thicker chocolate-and-spice base; medium roasts balance fruit and cocoa best, and darker roasts lean more into dense semi-sweet chocolate with a smoky edge.
Tasting notes: Ideal with a medium to dark roast. It presents citrus and lemon notes initially, which are balanced, though the acidity isn’t overly bright. The more intense notes of chocolate and spices are more prominent. Lighter roasts offer a less pronounced citrus tone, highlighting more caramel sweetness with subtle spice notes. A medium roast combines the best of both worlds: mild acidity, chocolate, and spices, resulting in a very pleasant sweetness, along with a hint of spiciness and a medium to full body. The chocolate flavor predominates with spicy undertones. Darker roasts have an even fuller body but lose some of their sweetness; they taste of more intense chocolate and cocoa, with a dense body and a touch of spice in the aftertaste.
Roasting Notes: We recommend this coffee with a medium to dark roast. However, with a light roast, it exhibits a smooth (not aggressive) acidity, a medium body, a chocolate base, and a clean floral note in the aroma and finish; with a medium roast, it gains more body and sweetness, and the cocoa notes become more pronounced along with the spices, while still retaining a touch of acidity that keeps the drink vibrant; and with a dark roast, it becomes the perfect option for those who don’t enjoy much acidity but desire a more robust body, with more pronounced chocolate and cocoa notes and a spicy profile with a lingering, peppery aftertaste.
Zambia RFA Kateshi Estate – Natural Processed
A lovely natural processed coffee. Fruity, floral, sweet and chocolaty. Unlike the anaerobic natural, this cup will contain pretty normal natural processed tones. Far less wild but just as tasty.
Tasting Notes: This is a well-balanced natural coffee: it opens with red fruits and a touch of lemon, but without becoming sharp; the cup is grounded in a chocolatey and sweet base, with a pleasant floral nuance and a unique sweetness that may be reminiscent of melon. In light to medium roasts, it maintains this interplay between fruit and sweetness, while as the roast darkens, the acidity recedes and cocoa/cacao, chocolate, and spices take center stage; in dark roasts, the body becomes more prominent, and the profile shifts towards semi-sweet chocolate, with a more roasted character and a spicy finish, leaving just a hint of fruit as it cools (ideal for those who want a “strong” coffee with a subtle tropical vibe).
Roasting Notes: This coffee is quite forgiving during roasting, but being a natural process coffee, it produces a fair amount of chaff and may show slight inconsistencies, so it’s advisable to clean the chaff collector thoroughly before and during the roasting session. The first crack tends to be prolonged, and the beans can darken quickly on the surface, which sometimes leads to cooling too soon if you’re aiming for a light roast. In light to medium roasts, you retain more “fruit + mild acidity” with chocolate in the background; in medium roasts, it tends to be the most complete (more body, cocoa, spices, still with a touch of acidity); and in dark roasts, it’s perfect for those who want low acidity, a robust body, and a dominant chocolate/cacao profile with spices and a slightly peppery sensation in the aftertaste, while still retaining subtle tropical notes.
Zambia RFA Kateshi Estate – Anaerobic Natural Processed
Anaerobic coffees are fermented coffees. They use sealed containers to control the fermentation. There are no rules for the farmer, one can produce low fermentation coffees similar to washed processed using this method, to complete ferment bombs way beyond most natural processed beans. Unlike last season, in which this offering was more of a ferment bomb, this season, it is much more refined, definitely the most fruity and citric out of the three offerings but not nearly as over the top, much cleaner and more balanced in its tastes.
Tasting Notes: Best at the light to medium roast levels. Comparatively to the other more traditional Zambia offerings, this cup has stronger acidity, a thicker body, stronger fruit notes ranging from citric/tropical to a bit of classic red fruit. One can still see the classic Zambia cup profile with its darker toned contrast, nice and chocolaty with a bit of spice. Easily the best depth of flavor out of the three: all sorts of delicate little flavors pop out at the lighter roast points especially as the cup cools. Light roasts are the most citric and fruit, produces a clean cup with a little chocolate/spice balance. The soft fruit tone is a bit covered up by the brightness at light roasts, will be easier to see as the cup cools or the beans setup for a longer period. Medium roasts will pull a lot of the citric out of the cup, more along the lines of a buzzy acidity versus citric, a chocolaty cup with pretty exotic fruity highlights. Will pick up a little woody barrel aged tone to go along with the slight fruitiness to let you know you have something exotic. Darker roasts are interesting and strong, but will be bittersweet, not creamy and smooth like the washed processed.
Roasting Notes: Roasts pretty even and has a medium chaff level. Much cleaner bean preparation from last season. 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.
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