This batch of coffee from Zambia is exceptionally special. The Northern province of Zambia is the home of Lake Tanganyika - the world’s longest fresh-water lake, and the largest in Africa by volume. The Northern province of Zambia has the best conditions for coffee cultivation due to its ideal altitude and its geographical position on the equator. The region experiences an annual rainfall of about 1,100mm and this particular estate sits at about 1,400-1,650m above sea level. Coffee is the primary agricultural product alongside subsistence crops such as maise, millet, groundnuts and beans. The mountainous terrain and lack of transport infrastructure make this region challenging to work in, but also one most in need of investment and development which the coffee industry can bring.
As mentioned, this coffee is grown at about 1,400-1,650m above sea level and is washed and fermented over 16-24 hours. Subsequently, the cherries are dried on a combination of raised tables, patios and hot air beds.
When using the recommended espresso recipe, notice the sharp increase in temperature after the beans are dried. This rapidly develops the coffee before peaking and levelling out at about 250 degrees. First crack marks the beginning of the development phase and should take place at about 4 minutes and 45 seconds. The coffee finishes with a development ratio of fo 38%. Expect notes of milk chocolate and caramel with a velvety mouthfeel. When using the recommended filter recipe, notice the steeper application of heat at the start of the roast before tapering out during the drying phase. However, just before first crack, an immediate application of heat develops the coffee with 1 minute and 30 seconds in development. Expect notes of lemon and lime zest, black tea with a clean and crisp mouthfeel.