Description
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.
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 level. Good bit of citrus and red fruit upfront balanced with a thicker chocolate and spice note. Light roasts get very jazzy acidity, with just a hint of a dark tone. Floral and sweet edged, with an emphasis on the fruitiness of the cup. Medium roasting is much more balanced, medium to full bodied and far less sharp than the lighter roasts, but also less fruity. More of a chocolaty cup with fruity highlights. Dark roasts get even fuller bodied but burn out some sweetness, taste like semi-sweet chocolate on the roasty/smoky side, thick with a bit of spice in the aftertaste. A hint of fruitiness as the cup cools but hard to tell its natural processed roots at darker roasts.
Roasting Notes: Easy to roast all in all but high chaff and slightly uneven roasting, adding a little complexity to traditional light roast points. A long first crack with the bean surface color darkening up quickly, can cause folks looking for light roasts to cool it out a bit soon. Try to make sure 98% of beans get through first crack before cooling. Erroring towards a medium roast is pretty bulletproof for a good cup.
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