Zambia Kasama Estate

Zambia Kasama Estate

12.00


This dry process coffee sees a departure from our wet process lot, which is to be expected, fruit-forward characteristics showing prominence in both light and darker roasting. There're baked bread/pie smells in the wet aroma, sweet yam and banana breads, and a greenish note that to me comes off like bell pepper, an attribute fairly common in Catimor cultivars. The cup is intense at both City and Full City roast levels, and I think will show well at Full City+ too. A flavor of ferment is present (I'm sure due to the long time it takes to dry naturally processed coffee in whole cherry), and I personally find it to be too strong and distracting at City roast level. Middle roasts tease out rustic dark sugar notes and some dark cocoa aspects as well that do a good job of toning down the winey/ferment flavor, which then comes off more like marachino cherry, or sherry liquor. As it cools, chocolatey flavors build in strength and the coffee, and the cup gives off a flavor like dark chocolate candies filled with liqueurs. Herbaceus accents are found in the finish, faint hints of marjoram and fennel mark the aroma.

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