FILTER HEAD
LOCATION: Zambia, Kateshi
VARIETY: Castillo, Catimor
PROCESS: Natural/Anaerobic
ALTITUDE: 700-1400m
TASTING NOTES: Lime candy, boozy, toasted nuts.
The Northern Province of Zambia has the best conditions for arabica coffee cultivation in Zambia with its relative proximity to the equator and abundant altitude. On the Kateshi Estate Coffee cherries are harvested by hand coffee and then left to dry ferment overnight for 10 - 12 hours. Once the coffee reaches its fermentation point, it’s thoroughly washed and immediately bagged, as wet parchment.
LOCATION: Zambia, Kateshi
VARIETY: Castillo, Catimor
PROCESS: Natural/Anaerobic
ALTITUDE: 700-1400m
TASTING NOTES: Lime candy, boozy, toasted nuts.
The Northern Province of Zambia has the best conditions for arabica coffee cultivation in Zambia with its relative proximity to the equator and abundant altitude. On the Kateshi Estate Coffee cherries are harvested by hand coffee and then left to dry ferment overnight for 10 - 12 hours. Once the coffee reaches its fermentation point, it’s thoroughly washed and immediately bagged, as wet parchment.
LOCATION: Zambia, Kateshi
VARIETY: Castillo, Catimor
PROCESS: Natural/Anaerobic
ALTITUDE: 700-1400m
TASTING NOTES: Lime candy, boozy, toasted nuts.
The Northern Province of Zambia has the best conditions for arabica coffee cultivation in Zambia with its relative proximity to the equator and abundant altitude. On the Kateshi Estate Coffee cherries are harvested by hand coffee and then left to dry ferment overnight for 10 - 12 hours. Once the coffee reaches its fermentation point, it’s thoroughly washed and immediately bagged, as wet parchment.