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Zambia coffee is almost never found in the United States. It is prized for its juicy fruity notes, much like a Kenya, but is smoother and more full bodied than most Kenyan beans.
This one is from the Mubuyu Farm in the Munali Region (there are a chain of foothills known as the Munali Hills running through Zambia). Zambia does not have a department of agriculture that certifies organic products, but Mubuyu does use organic farming methods, and they have UTZ certification and RainForestAlliance certification. These are the largest beans from their harvest, which they have labeled as AAA size.
The farm is meticulous about only picking the ripe coffee, and then processing it on site. The only defect I've found are a larger than expected amount of hollow beans -- essentially the bean looks normal when it is green, but during roasting, it develops and expands and you discover the bean was hollow. This is not a huge deal as they still taste fine, but you'll notice that you need slightly less heat than you would expect for beans of this size.
My only recommendation for roasting is to give it a medium roast, just at the verge of the second cracks. You’ll have a mug of coffee that tastes clean, full bodied, chocolatey, smooth, and cherries. We fully experimented with a variety of roast profiles and kept coming back to this one because the darker roasts do begin to burn, and the lighter roasts are somewhat tart.
|3||$0.15||Up to $0.45|
|5||$0.30||Up to $1.50|
|9||$0.40||Up to $3.60|