ZAMBIA WASHED ARABICA PLUS CATIMOR - COFFEE BEANS

Crema and the taste of coffee
The Zambia Washed Arabica Plus Catimor is tasty, with a full body and pleasant acidity. Thanks to the processing of the beans, notes of juicy fruit, especially citrus, can be felt. The overall effect is elegant and balanced.
Origin of the coffee

Coffee is one of the Republic of Zambia's most important exports. Coffee trees have been grown by local farmers since the 1950s, when the first seeds were planted, brought from Tanzania and Kenya. But it was only 30 years later that the African country became an official coffee exporter. Then the International Coffee Organisation granted the necessary export quota.
Since then, the number of coffee plantations in Zambia has been growing and there are now around 20 large plantations. However, the smaller, privately owned fields are slowly disappearing - they cannot compete with the large producers. The vast majority of coffee trees grown in Zambia are of the arabica variety. This coffee is of the Catimor variety. It is characterised by its dwarf stature, large beans and excellent flavour. The Catimor is found at altitudes between 1 000 and 1 600 metres above sea level and is most common in Indonesia and Vietnam. In Brazil, however, it was first introduced in 1970.
The northern province from which Zambia Washed Arabica Plus Catimor coffee originates is located on a large plateau, which provides an excellent microclimate for the coffee bushes. Long sunny days combined with cooler temperatures and plenty of rainfall allow the coffee cherry to ripen slowly. During this time, the unique aroma and characteristic flavour are stored.
The typical way of processing coffee trees in Zambia is by washing, the so-called wet method. Harvesting requires careful picking (often by hand), followed by sorting and cleaning the berries, for example of stones, leaves or mud. The coffee must then be rinsed with clean water and the unripe berries removed. The top skin is removed in the 'pulper', which is a drum in which the coffee is rotated. The workers then pour the coffee into fermentation tanks filled with water and leave it there for a few hours or days. Natural processes ensure that the sweet pulp surrounding the coffee beans dissolves. They must be washed thoroughly and then dried. The coffee is most often spread on concrete slabs and exposed to direct sunlight for 8-10 days. When the coffee is ready, the workers sort and package it again. The popularity of Zambian coffee is growing. This arabica stands out not only for its large beans but also for its lower caffeine content and exceptional taste. The Catimor variety is characterised by a subtle bitterness, fruity freshness and a really delicate aroma. If you are a true lover of elegant, quality drinks, this is a real hit! Place of origin:
Zambia

Species:
Catimor

Countryside:
Nothern Provincie

Sea level f. m.:
1300 - 1600m

Taste:
Fruity, Pithy

Processing:
Wet instructions for use

Grind the coffee to filter (coarse grind).
Add 1 g coffee to 14 ml water in the V60 filter.
In a circular motion, pour the coffee into the water at about 93°C.