African High altitude Coffee Zambian Coffee Flavor and three usual processing methods

Zambian coffee was grown in the 1950s to get rid of overnight copper ponies and diversify exports. Not surprisingly, the focus is on output and production efficiency. The plantation is large and tidy, planted in sunny conditions on flat ground and processed in large wet mills as much as possible.

Zambian coffee is fruity, rich in citrus fruits, with berry and melon flavors.

The northern province, which is relatively close to the equator and rich in altitude, is the best area for growing Arabica coffee in Zambia (Mafenga Mountain is the highest point in Zambia at 2300 meters above sea level).

Most of the best coffee in Zambia comes from a single estate. The Kateshi and Isanya cafes are located 1300 and 1650 miles respectively in the northern province of Zambia. These estates cover a total area of 2438 hectares, of which 1277 hectares grow coffee and 1161 hectares are dedicated protected areas and buffer zones. Both estates have Tropical Rainforest Alliance, Utz and 4C certification.

These properties are also involved in some social activities.

There are many varieties of coffee in Zambia, including Catimor 129, Castillo, Java and so on.

Coffee professional grades are AAA, AA, AB and Peaberry.

There are roughly three methods for processing Zambian coffee: one is washing, one is traditional natural method, and the other is honey treatment.

Washing picking is selective and 100% done by hand when cherries are at their peak of ripening. The picked cherries are picked manually to remove any cracks or defects and then made into pulp within 5 hours after harvest. After the coffee is fermented, the remaining fruity mucus is decomposed, then washed in a clean grading channel, and then dried in the sun until the optimal water content is reached (about 12%).

Natural methods. This kind of coffee is processed naturally on a raised African bed. Cherries are selectively picked before picking to ensure only the most mature and highest quality processing. According to environmental conditions, selected cherries are dried in bed in Africa for 18-24 days. The shading net is used to disperse sunlight and ensure a uniform drying process. Once the optimal water content is reached, coffee rests in a cool environment before being milled and is graded and sorted according to bean size to eliminate any residual defects.

Honey treatment.

Harvesting is selective and manual. Picked cherries are picked manually before pulping to remove any cracks. Coffee processed with honey is pre-washed with a special beater to avoid cross-contamination in other batches. After pulping, the coffee-which still retains its sugary mucus-is immediately transferred to a specially raised African bed with a fine net that facilitates mucus retention and maximum airflow. Sunshade nets are used to protect against sun damage at the hottest time of the day. Coffee is carefully raked throughout the day to prevent caking and overfermentation and to ensure a continuous drying process. Candied parchment is dried for 9-14 days according to environmental conditions, and then transported to a dry mill for secondary processing.