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HomeCoffeesKateshi
Northern Province · Zambia

Kateshi

Anaerobic Natural, grown at 1300 masl

Roasted by Novo Coffee

Recently sold out· checked 3 Aug
EstateRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryNovo Coffee· Denver, USA
EstateKateshi Coffee Estate, Northern Province, Zambia✓
Producer—
ProcessAnaerobic Naturala vibrant anaerobic natural that shows just how expressive and fun this processing style can be✓
Harvest—
Altitude1300 masl
ClimateHumid subtropical, dry winter
Varieties—
Roast—
Tasting notesProsecco, Blackberry, White Tea✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • Prosecco
    Floral › Rose
  • Blackberry
    Fruity › Berry › Blackberry
  • White Tea
    Floral › Black Tea

Supply Chain

  1. Estate

    Kateshi Coffee Estate, Northern Province, Zambia

  2. Roastery

    Novo Coffee

  3. Coffee· viewing

    Kateshi

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarKateshi ZambiaZambia Kateshi EstateZambia Kateshi Anaerobic NaturalNew Coffee! Kateshi ZambiaZambia Kateshi Estate Natural Process 1ZAMBIA KATESHI ESTATE ANAEROBIC NATURALMore from this farmKateshi Coffee Estate1 moreSimilar flavour profileProsecco, Blackberry, White Tea869Same processAnaerobic Natural776From the same originZambia34More from this roasterNovo Coffee13 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessAnaerobic NaturalAltitude1300 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability