ZAMBIA AA - COFFEE BEANS

The taste and foam of coffee
Zambia AA coffee is characterised by medium to high acidity combined with a sweet taste that reflects floral and citrus tones. Leaves a fine creamy finish on the palate. The espresso is covered with a thick, cohesive foam.
Origin of the coffee

Although Zambia is currently a newcomer to coffee production, its climate, altitude and soil characteristics are a prerequisite for future coffee success. If it were to succeed, coffee production would financially support smallholder farmers, and it is boldly claimed that it would be one of the top ten coffee varieties in Africa.
Unfortunately, the situation in Zambia is currently very difficult. It is a developing country that makes revenue generation difficult, and although it has the largest water resources in the Southern African region, it does not use it at all for irrigating agricultural land.
Zambia produces small quantities of maize, sugar cane and tobacco, but is the world's largest exporter of copper and cobalt.
As for coffee, it was brought to Zambia by missionaries in the 1940s. The first coffee bushes were planted in the northeast, but for 40 years almost no one worked on harvesting and processing the fruit. But the situation is slowly changing. Today there are 18 large plantations in Zambia, each covering at least 500 hectares. On the one hand, this is good news, but on the other hand, the problem of large farms crowding out small farmers must be recognised. Thus, small farmers cannot get credit from the bank and their businesses fail. In Zambia, only Arabica coffee is grown, 50% of it of the Bourbon variety. Almost the entire harvest is processed by washing. The most important plantations are now located in the northern Muchinga Mountains (Nakonde, Kasama, Isoka) and near the capital Lusaka. The AA label in the coffee name refers to extra large beans. Lusaka's capital, Khoinok, is the original home of Emil Holub, a major explorer of its natural beauty. South Africa's Zambia has many other attractions. One is coffee cultivation, which has been growing alongside the developing country since the 1940s. Today, Zambian coffee has yet to gain the recognition it deserves. We have long been convinced of its unique quality. Taste it and see for yourself. We'll be hearing a lot more about Zambian coffee soon. Place of origin:
Zambia

Species:
Bourbon

Countryside:
Northern Provincie

Sea level f. m.:
1200 - 1400 m

Taste:
Citrus, Flowers

Processing:
Wet instructions for use
Use at least 1.5-2 teaspoons (approx. 7 g) of ground coffee per cup of coffee.Pour the coffee into water at a temperature of approx. 95°C.