About This Coffee

This Zambian coffee comes from the region of Serenje. It has been grown at an altitude of 1450m and has the SL28, Catimor and Costa Rica varietals. The coffee beans have been processed using the washed method, giving this medium roast a high citric acidity and a juicy body.

Tasting Notes

Floral, stone fruit and citrus acidity.

Growing Coffee in Zambia, Serenje

Kachipapa Farm is a 350-hectare, family run coffee farm situated just outside of Serenje in Zambia. The farm sits at an altitude of 1450 meters above sea level. Coffee is grown in deep red sandy soils that produce high levels of nutrients and provide good drainage. The farm has in the region of 40 hectares of mature coffee producing trees and 20 hectares of young coffee trees that are expected to be producing coffee beans in a couple of years time.

The coffee producing trees are managed via irrigation, meaning sufficient water throughout the dry periods. The climate in Serenje Zambia normally has one wet season (November – April) and one dry season (May – October) with the hottest months being September to November. Average rainfall is around 1200mm per annum. The farm not only produces coffee but has also intercropped with macadamia’s, the trees are actively mulched by means of using the natural grass and anything that is pruned off the trees. This mulch helps retain moisture in the soil by slowing down evaporation, essential during the hot summer months. At Kachipapa Farm one of the main responsibilities is to improve the quality of life for the staff and the local community. There have been 25 new houses built for the permanent farm employees with a recently installed water system providing the community with clean fresh water. The farm also funds the local school as well as providing medical assistance and malaria prevention within the local communities.

On Kachipapa, harvesting is performed entirely by hand and done selectively, when cherries are at their peak maturity. The picked fruit is then sorted by hand to remove any under or over-ripe cherries and pulped. The coffee is sun dried until it reaches the ideal moisture level, the dried parchment is then sent for dry milling and grading.