Zambia Kasama Anaerobic

Country: Zambia
Region: Kasama
Variety: Arabica Bourbon
Altitude:1600 MASL
Process: Anaerobic

Tasting Notes

A perfumed aroma, intense sweetness and red berry flavour lead to a smooth, chocolaty finish and soft mouthfeel.

What is the Anaerobic process?

The harvested red cherry is taken to closed, airtight tanks and after visual inspection
to remove any leaves etc, the cherries are left to ferment for 24 – 30 hours. The
The cherry tank is then opened and the cherry is washed lightly in buckets to remove any
residual and unwanted matter, as well as any floaters. Then the beans are dried on
raised African beds.

Producing some of the finest coffees in Zambia, it is sourced around the principle that non-targeted, irresponsible handouts
are more damaging than helpful and by creating socially responsible businesses and
conscious capitalism we can help poverty-stricken areas grow for the future.
The business provides not only economy but hope.

This Estate is known in its area for building new schools, providing housing for
migrant workers, paying a higher premium to growers, funding local medication
dispensaries, and promoting gender equality and specialized training.