Microlot Series No 4: Zambia - Anaerobic Fermentation
Raspberry Wine, Raisin, and Stonefruit on a anaerobic natural build.
Northern Province, ZM · Anaerobic Natural
Producer
Kateshi Estate’s lots are carried by 3 different roasters. The same coffee, interpreted by 3 different roasting curves; a comparison nobody else can show you.
Producer overview
Kateshi Estate is located in the Northern Province of Zambia. The farm operates at an altitude of 1300 meters.
The estate cultivates a mix of coffee varieties. The catalog identifies Castillo and Catimor as the dominant cultivars, alongside other unspecified varieties.
The producer utilizes a range of processing methods. Their portfolio includes washed, natural, and anaerobic natural treatments.
The catalog tracks four distinct coffees from Kateshi Estate, with three currently in stock. These lots have been featured by four different roasters. Recent catalog entries include the Zambia Kateshi Estate Anaerobic Natural processed by Push X Pull Coffee, a natural process lot from Merit Coffee, and a washed peaberry selection from Thou Mayest Coffee Roasters.
The work of Kateshi Estate is characterized by a combination of traditional washed processing and experimental methods like anaerobic natural fermentation.
Distilled from catalog data, COE history, and reviewer coverage.
Producer profile
Varietals
Processes
Altitude
1300–1300m
Harvests
Raspberry Wine, Raisin, and Stonefruit on a anaerobic natural build.
Northern Province, ZM · Anaerobic Natural
Washed lot with Citrus, Caramel, and Molasses in the cup.
Northern Province, ZM · Washed
Related producers
Same country, shared varietals; other farmers whose lots Cherrybook has catalogued.