Kateshi Estate, Zambia - Light Roast

Kateshi Estate, Zambia - Light RoastFrom the high red soils of Zambia's Northern Province, along the southern shore of Lake Tanganyika and beneath the Mafinga Hills, comes one of Africa's most quietly remarkable coffees. Established in 1972 as one of the very first coffee estates in Zambia, Kateshi has since claimed both 1st and 2nd place at Zambia's annual Taste of Harvest competition, and this natural lot shows exactly why. Cherries are double hand picked to better than 98% ripeness,

From the high red soils of Zambia's Northern Province, along the southern shore of Lake Tanganyika and beneath the Mafinga Hills, comes one of Africa's most quietly remarkable coffees. Established in 1972 as one of the very first coffee estates in Zambia, Kateshi has since claimed both 1st and 2nd place at Zambia's annual Taste of Harvest competition, and this natural lot shows exactly why. Cherries are double hand-picked to better than 98% ripeness, float-sorted, then dried slowly on raised beds for three to four weeks until their sweetness has fully settled into the bean. The cup pours bright with blueberry and maraschino cherry, deepens into warm notes of rum and butterscotch, and finishes with a crisp snap of green apple. Beyond what's in your mug, Kateshi provides safe drinking water to over 20,000 locals, supports three schools and the region's only health clinic, and stands as the first estate in Zambia to employ women in traditionally male-dominated roles. A coffee with terroir, craft, and conscience in every brew.

ORIGIN: Zambia

REGION: Northern Province — Kateshi Estate, Mafinga Hills

ROAST: Light (12% DTR)

TASTING NOTES: Blueberry • Green Apple • Maraschino Cherry

PROCESS: Natural / Dry Processed

ELEVATION: 1,300 MASL

VARIETY: Castillo, Catimor 129, F6

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We typically roast all of our coffees to order on Thursdays and Fridays. Orders ship out that evening, unless they need ground and then we hold the order up to 72 hours before grinding so that the coffee can properly off-gas co2.

It’s important to let your coffee rest for at least 3 days from the roast date so that the coffee has time to off-gas co2 and further develop their full flavors. Peak window for brewing is between 7-14 days, with a slight fall in subtle flavors toward the end of 40 days after roast.