REGION:
Northern Province, Mafinga Hills

PRODUCER:
Kateshi, Ngoli & Luombe Estate (Kateshi Mill)

ELEVATION:
2,300masl

VARIETALS:
Catimor 129 

PROCESS:
Washed

TASTING NOTES:
Golden Raisin, Molasses, Dark Chocolate

FERMENTATION / FARM INFO:
The Mafinga Hills in Zambia’s Northern Province are home to
the country’s highest peaks. As the slopes descend into foothills
you'll find the estates of Kateshi, Ngoli, and Luombe, which
together produce the coffees for our Mafinga Hills brand.
Coffees from all three estates are milled at the Kateshi mill and
blended to create this unique coffee from the home of smoke
that thunders. Long before Dr. Livingston arrived to name
Victoria Falls after the queen, the people who had lived around
this wonder of the natural world for generations had already
named it more appropriately, “the smoke that thunders.”
The falls thunder into the Zambesi River, which flows east
toward Mozambique. But before the river crosses the border,
take a left and head north up the Luangwa River. You’ll move
through land rich in biodiversity, including the world’s largest
concentration of hippos. As the river meanders and the altitude
rises you will eventually arrive at the source of the Luangwa,
1500 meters up the Mafinga plateau, which is also, as it
happens, the source of the source of the estate coffees.
The Northern province of Zambia shares its borders with
Tanzania to the East and D.R. Congo to the North. It also
occupies the southern shore of Lake Tanganyika - the world’s
longest fresh-water lake, and the largest in Africa by volume.
Northern province has the best conditions for arabica coffee
cultivation in Zambia with its relative proximity to the equator
and abundant altitude (Mafinga Hills being the highest point in
the country at 2,300masl).
The local economy is dominated by agriculture with coffee
being a primary cash crop alongside subsistence crops such as
maize, millet, groundnuts and beans. The mountainous terrain
and lack of transport infrastructure makes this region
challenging to work in, but also one most in need of the
investment and development which the coffee industry can
bring.

BREW RECIPE ESPRESSO
PRESSURE / Pre-infuse for 4s
TEMPERTURE / 94-97°
DOSE / 21g
BASKET / VST 22g
YIELD / 50-55ml
TIME / 28-32s
RATIO / 1:2.5

BREW RECIPE FILTER / V60
TEMPERATURE / 98-100c
DOSE / 22g
WATER TOTAL / 365g
BLOOM / 1:00
BREW TOTAL / 3:45
RATIO / 1:16.5