Worker using a wooden rake to turn drying coffee on a covered patio at Kateshi Estate
Zambia Kateshi AA

Zambia

Zambia Kateshi AA

Kateshi has been growing coffee in Zambia's Northern Province since 1972, and it takes its naturals seriously: only fully ripe cherry makes the grade (double hand-picked, over 98% red), floated for density, then given 24 hours of anaerobic fermentation in sealed tanks before three to four weeks of slow drying on raised beds.

Castillo and Catimor 129 are the dependable base, and the anaerobic treatment does the showing off. The result is rich and balanced: lime over peach with marzipan sweetness and a rounded body.

Anaerobic naturals like this are the coffees people line up for at release. Keep it light to medium for filter; a touch deeper suits espresso.

  • Lime
  • Marzipan
  • Peach
Origin
Zambia
Region
Northern Province
Altitude
1450 masl
Process
Anaerobic
Varietal
Castillo, Catimor 129
Producer
Kateshi Estate
Harvest window
May - September
Suggested roast
2/5, Light-medium
Download Lot Info Sheet (PDF)
Roast profile

You're ordering 10 kg of green coffee per unit, to be roasted to order. You'll receive the roasted output, typically 15-20% lighter and varying by coffee and roast profile, wholebean in bulk bags. Quantity is in 10 kg units.

Price

£4.00

Sample 200 g · £20.00 / kg

This lot has sold out.

Frequently asked questions

How selective is the harvest?
Only fully ripe cherry is accepted: pickers double hand-select to achieve over 98% red fruit, then float-sort to remove low-density defects. That high-ripeness intake underpins the marzipan sweetness and peach notes in the cup.
How is it processed?
Fermentation takes place in sealed tanks for around 24 hours, then the cherries are dried very thinly, about two cherries deep, on raised beds for three to four weeks. That combination builds layered fruit sweetness without muddy ferment notes. Castillo and Catimor 129 deliver the citrus brightness.
How should I roast it?
For filter, keep a light-medium roast to preserve the lemon-lime and stone fruit. For espresso, a touch deeper enhances the marzipan sweetness and texture while keeping the acidity lively.