Zambian Cates and Senya Coffee Manor introduce the flavor of Zambian honey-treated coffee

Subregion: northern province

Farm name: Kateshi & Isanya Estates

Processing: honey treatment

Qualification Certification: rainforest Alliance

Plant variety: Arabica

Coffee grade: ZMB CA WA HP

Altitude: 1300-1700m

The specially processed honey-processed coffee comes from Isanya and Kateshi estates in Zambia's northern province. This season, honey processing microbatches from Isanya Manor ranked second in the 2019 Zambian Taste Competition and fourth in the African regional competition, competing with winners from other sources.

Production area introduction

The northern province of Zambia is bordered by Tanzania in the east and the Democratic Republic of the Congo in the north. It also occupies the southern shore of Lake any Nika, the longest freshwater lake in the world and the largest in Africa by volume. The northern province, which is relatively close to the equator and at a high altitude, is the best condition for growing Arabica coffee in Zambia (Mafinga Hills is the highest point in the country, with 2300 masl). The local economy is dominated by agriculture, and coffee is the main cash crop, as well as self-sufficient crops such as corn, millet, peanuts and beans. The mountainous terrain and lack of transport infrastructure make work in the region challenging and is one of the most needed areas for investment and development that the coffee industry can bring.

The processing of ancient volcanic soil and honey helps to produce the complex flavor of this coffee. This is a place worth exploring in the country, where there is thunderous smoke. Long before Dr Livingston arrived at Victoria Falls in the name of the Queen, people who have lived in this natural world spectacle for generations have better called it "thunderous smoke". The waterfall flows straight into the Zambezi River and flows eastward to Mozambique. But before the river crosses, turn left and drive north into the Luangwa River. You will cross biodiversity-rich lands, including the world's largest hippopotamus concentration. As the river winds and the elevation rises, you will reach the Mafinga Plateau and Zambia's largest coffee-growing area, which extends to the border with Tanzania.

Introduction to the manor

Kateshi and Isanya Cafe are located in 1300 and 1650 masl, respectively, in the northern province of Zambia. In total, these estates cover an area of 2438 hectares, of which 1277 hectares are planted with coffee and 1161 hectares are dedicated protected areas and buffer zones. Both wineries are certified by the Rainforest Alliance, Utz and 4C, and grow a variety of varieties, including Catimor 129 and other experimental varieties.

These estates are also involved in many social activities.

-Olam sponsors a primary and secondary school at Kateshi Manor, which currently serves 1147 students in the surrounding villages.

More than 20 miles from the nearest health station, the provision of health care to communities near Kateshi Manor is often not possible. In response, Oran built a health clinic at the Kateshi estate to provide basic medical care for 4120 members of the community free of charge. Staff estimate that the existence of the clinic can save an average of 10 lives per month.

These estates work with the Water Resources Authority and development organizations such as GIZ and SNV to reduce water risks and ensure safe drinking water in the Chambeshi catchment.

To empower local women, Kateshi is the first and only one to employ women as traditionally male-dominated cafes, such as tractor driving and large equipment operations.

Unsustainable forest use in the region led to soil erosion, land degradation and the Lucupa River trunk in 2016. Oran launched an afforestation campaign to provide locals with sustainably produced firewood to protect and restore native ecosystems.

Treatment process

Harvesting is done selectively by hand. The picked cherries are then manually removed twice before pulping to remove any immature or overripe cherries. Honey-treated coffee uses a special pulper, which has been broken in advance to avoid cross-contamination in other batches. After pulping, the coffee that still retains its sugary mucus is immediately moved to a special African fluffing bed and a fine net is used to keep the mucus in the maximum airflow. The sunshade net protects against sunlight during the hottest time of the day. Roast coffee carefully throughout the day to prevent caking and excessive fermentation and to ensure a consistent drying process. According to the environmental conditions, the parchment with honey was dried for 9-14 days, and then transported to a dry mill for secondary processing.