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Aspen Coffee Co

Zambia Kateshi Peaberry · Washed

This is a washed peaberry from one of Zambia's oldest and most storied coffee estates. Grown at 1,300 masl in the Northern Province near Lake Bangweulu, this is a clean, full-bodied cup with a lifted citrus and red fruit character, floral sweetness, and a grounding base of chocolate and spice. It's approachable but has personality, and it's a strong case for why Zambia deserves more attention in specialty coffee.

$18
1
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Why this coffee

The story behind the cup.

Zambia Kateshi Peaberry · Washed

Overview

Zambia Kateshi Peaberry · Washed

Aspen Coffee Co

01 / Overview

Zambia Kateshi Peaberry · Washed

This lot is a washed peaberry from one of Zambia's oldest and most storied coffee estates, grown at 1,300 masl in the Northern Province near Lake Bangweulu. The Northern Province sits just below Tanzania, and its altitude, rainfall, and rich soils make it some of the most promising coffee-growing land in the country. Zambia as an origin is still finding its footing on the specialty map, but Kateshi has been quietly earning recognition for years, including top placements in Zambia's annual Taste of Harvest competition. In the cup, this is a clean, full-bodied medium roast with lifted citrus and red fruit character, floral sweetness, and a grounding base of chocolate and spice. The washed process keeps everything clear and well-defined, and the peaberry shape lends a smooth, even body that makes it easy to drink. It's approachable without being plain, and it has enough complexity to reward attention. If you've never had a Zambian coffee before, this is a great place to start.

02 / Producer

Meet the Producer

Kateshi Estate was established in 1972, making it one of the first coffee estates in Zambia. What started as the central wet mill for the entire Northern Province has grown into something much bigger than coffee. The estate provides daily clean water access to over 20,000 locals, supports three schools serving 1,500+ students, and runs the only health clinic within 30km, offering free basic care to over 4,000 community members. Kateshi has also been recognized for challenging gender norms head-on, becoming the first estate in Zambia to employ women in roles like tractor and bulldozer operation. They even sponsor a football club, the Kateshi Coffee Bullets, competing in Zambia's 1st Division. It's the kind of producer you feel good about buying from.

03 / Origin

Where it comes from

Zambia sits in southern Africa just below Tanzania, and the Northern Province, where Kateshi is located, is one of the country's most promising coffee-growing regions. The area around Lake Bangweulu offers the altitude, rainfall, and soil conditions that specialty coffee needs, though Zambia as a whole is still an emerging origin compared to its East African neighbors. That's part of what makes it interesting. Kateshi has been quietly winning competitions (their natural and honey lots have taken 1st and 2nd in Zambia's Taste of Harvest) while the rest of the world is just starting to catch up. This is an origin worth knowing now.

04 / Process

How it was processed

This is a washed coffee. Washed processing starts with a simple idea: get the fruit out of the way and let the bean speak for itself. After picking, the cherry's skin and pulp are stripped off by a depulper, leaving the seed coated in a thin layer of sticky mucilage. From there, the beans ferment in tanks for anywhere from a few hours to a couple of days, depending on temperature and the farmer's target. That fermentation is where the mucilage breaks down enough to wash free, and where subtle flavor development begins. Once washed clean, the beans go out to dry in their parchment layer, usually on raised beds or patios in the sun. That drying period, often 10 to 20 days, is where moisture slowly and evenly leaves the bean. Done well, it's a patient process. Done poorly, it's where quality is lost. What makes washed processing worth the effort is what it does to the cup. Without fruit sugars and fermentation byproducts shaping the flavor, the coffee reflects its origin more directly than almost any other method. The soil, the altitude, and the variety all come through cleanly. For origins with genuinely interesting terroir, that transparency is exactly the point.

05 / Roast

How we roast it

We take this one to a medium roast, right at the edge of second crack. That's the sweet spot where the citrus and red fruit lift stays intact while the chocolate and spice base fills in underneath. Push it much darker and you lose the fruit and floral notes; pull it too light and the body thins out. Medium keeps everything in balance, and with peaberries specifically, that balance is easier to hold thanks to the even heat distribution that comes with the rounder bean shape.