Zambia: Kateshi Anaerobic

Established in 1972, Kateshi Estate is one of Zambia’s pioneering coffee estates, located in the country’s Northern Province at 1,300 meters above sea level. This single-estate Arabica combines Castillo, Catimor 129, and F6 varieties and is processed using an extended anaerobic fermentation followed by natural drying.

Kateshi is deeply committed to both quality and community, supporting local access to clean water, education, and healthcare. The estate is also recognized for empowering women in traditionally male-dominated roles and has earned top honors in Zambia’s annual Taste of Harvest competition.

Tasting notes: Passion fruit, pineapple, clove

The Zambia: Kateshi Anaerobic, sourced from the Northern Province by Kateshi Estate, represents a compelling example of modern processing techniques applied to Zambian coffee. Grown at 1300 masl, this lot undergoes an anaerobic fermentation process, a method that often intensifies the fruit-forward characteristics and complexity of the bean. While traditional washed coffees are celebrated for their clean, bright acidity, anaerobic processing can introduce unique, punchy profiles that challenge the standard flavor wheel.

In this specific offering, the influence of the anaerobic environment is evident in the vibrant notes of passion fruit and pineapple, balanced by a subtle, spicy hint of clove. For those interested in how these controlled fermentation environments alter the final cup, our processing methods explainer provides further insight into the science behind these techniques. This coffee serves as a distinct showcase of the evolving landscape of coffee production in Zambia, highlighting the estate's commitment to experimental post-harvest practices.