Zambia Kateshi Estate – Washed Peaberry

Kateshi Estate is one of Zambia’s pioneering coffee producers, established in 1972 near Kateshi village in the country’s Northern Province. Early on, its wet mill served as the central processing point for much of northern Zambia’s coffee, helping shape the region’s coffee identity. Today, Kateshi is known for both quality-focused production and a deep commitment to the surrounding community.

Community support sits at the core of the estate’s work. Kateshi provides daily access to clean drinking water for over 20,000 people, supports multiple local schools, and operates an on-site health clinic that serves as the only medical facility within 30 kilometers. The estate has also been recognized for challenging traditional gender roles, employing women in equipment and operations positions that are typically male-dominated, and even sponsors a local football club, the Kateshi Coffee Bullets.

This washed peaberry lot is grown at approximately 1,300 meters above sea level and composed of Castillo, Catimor 129, and F6 varieties. Peaberries form when a coffee cherry develops a single rounded seed, often resulting in a denser bean that roasts evenly and produces a focused, expressive cup.

Learn more about what peaberry means and how it affects flavor here.

Zambian coffee is rarely found in the United States, but it has earned a quiet reputation for balance and approachability.

In the cup, Kateshi opens with red cherry and citrus lift, followed by soft floral sweetness. A base of semi-sweet chocolate and gentle spice grounds the cup, giving it a smooth, full-bodied feel and a clean, lingering finish.

Roasted to a medium profile, this coffee balances fruit clarity with chocolate depth and performs especially well as drip or pour over.

Coffee Details

• Origin: Zambia, Northern Province – Kateshi Estate

• Process: Washed Peaberry

• Roast Level: Medium

• Best For: Pour over, drip

• Flavor Notes: Red cherry, citrus, soft florals, semi-sweet chocolate, gentle spice, smooth finish

Grind Size Guide

Not sure which grind to choose? Here’s a simple way to think about it.

Medium grind
Best for drip machines and pour over brewers like V60, Kalita, and Chemex.
This is the most versatile option and a safe choice if you’re unsure.

Fine grind
Best for espresso and moka pot.
Designed for fast, high-pressure brewing where water needs more resistance.

Coarse grind
Best for French press and cold brew.
Slower brewing methods need larger grounds to avoid bitterness and muddiness.

If you’re between brew methods or just want flexibility, medium grind is usually the right call.