Zambian Coffees

From the country formerly known as Northern Rhodesia, and now named for the Zambezi River, Zambian coffees range from Kenya-like brightness to subtle, balanced coffees with complexity and body. Zambia has variable quality: it has the potential to be outstanding (which is why we offer particular lots when we find an excellent coffee), and it can be very off-tasting and defective (which is why we’re usually out of stock for long stretches).

Coffee was introduced in the 1950s with cultivar seed stock from Tanzania and Kenya. It is grown mainly in the Northern district of the Muchinga Mountains (regions of Nakonde, Kasama, and Isoka) and in the vicinity of the capital city of Lusaka.

Cup Quality

The past few crops produced some real duds …do not expect every coffee with an exotic East African name to be good! In fact, I think the logistics of shipping these coffees can result in a marked loss of flavor, or in the case of Tanzania, baggy flavors from being stored in shipping containers for long periods at port! If it is good coffee, it has to be handled properly and shipped quickly. When this isn’t done, the defective coffee is easily detected on our cupping table. Anyway, when we have a Zambian in stock you can bet it is good!

Zambia seems to have cup quality issues stemming from basic agricultural and environmental challenges; with water and drought, soil management, relatively lower altitudes of coffee plantings, and some fairly non-stellar coffee varieties in production.

We started offering Zambian coffee in a different era: The 2000 crop ranged from unremarkable estate coffees to very poor quality generic stock lots of peaberry and flat bean. These were widely available, and I thought they were all very poor in the cup. It is sad to know that these low-quality lots are ruining a good origin’s reputation and that some “specialty” roaster somewhere is buying this stuff and selling it as “good” coffee.

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