Zambia Kateshi Estate – Washed Processed; Lactic & Yeast Fermentation

Description

A cool new Washed Processed coffee in the Zambia line. Science in action for this offering. Usually with Washed Processed coffee, the stripped seeds hit water tubs to get an open air fermentation process before drying, helps get rid of the fruit left on the seeds, makes the beans much more uniform in roasting, as well as improving the tastes a bit. In the case of this coffee, they use “special water”, basically spring water with a special proprietary mix of lactic acid and yeasts, nothing unnatural or gross for sure, but definitely bring this cup to the next level. Very complex cup, crisp and clean, a chunk higher rated than the usual washed processed lots.

The Zambia coffees in general are a milder classic African cup. Good brightness but not over the top like some Ethiopians or Kenyans, chocolaty in their undertones often containing some decent herbal (tea) and spice (pepper). Once you get into Honey and Naturals, it often adds a little to a lot of red fruit overtones. This specific offering being closer to a washed, does not really show much signs of a fruity side but in the Natural processed, they will be the dominate tone.

Tasting Notes: Best at the light to medium roast level. Good bit of citrus crispness with floral aromatics balancing with hefty bakers chocolate and spice. Similar to the washed processed but a little fuller bodied with unique and stronger acidity. Light roasts get very jazzy acidity, almost hop like, with just a hint of a dark tone. A bit sour for some but others will love it. Floral and sweet edged, reminiscent of green apple, with stronger citric notes. A hint of a dark tone to be found but pretty front loaded with lighter tones. Medium roasting is much more balanced, but less of that cool acidity, just as tasty but a bit less exotic. 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: Beautiful prep and even roasting. 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. Low chaff, a longer setup really smooth out the cup. If you like it sharper, 24 hours later is great, if you like it a bit smoother, 3-5 days might be the way to go.