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HomeCoffeesZambia Kasama Anaerobic
Kasama · Zambia

Zambia Kasama Anaerobic

Anaerobic Arabica Bourbon, grown at 1400 to 1600 masl

Roasted by Bun Coffee Byron Bay

Available now· checked 3 Aug
EstateRoaster-stated
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Details

RoasteryBun Coffee Byron Bay· Byron Bay Region, Australia
EstateNCCL Estate, Kasama, Zambia✓
ProducerNCCL Estate
ProcessAnaerobic✓
Harvest—
Altitude1400 to 1600 masl✓
ClimateHumid subtropical, dry winter
VarietiesArabica Bourbon✓
RoastMedium✓
Tasting notesperfumed aroma, intense sweetness, red berry flavour, smooth, chocolaty finish, soft✓

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

Flavor Profile

4NOTES
  • perfumed aroma
    Floral
  • intense sweetness
    Sweet › Overall Sweet
  • red berry flavour
    Fruity › Berry
  • smooth, chocolaty finish
    Nutty/Cocoa

Supply Chain

  1. Estate

    NCCL Estate, Kasama, Zambia

    Grown by NCCL Estate

  2. Roastery

    Bun Coffee Byron Bay

  3. Coffee· viewing

    Zambia Kasama Anaerobic

Keep exploring the atlas

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

Tastes similarZambia Kateshi Anaerobic NaturalZambia Limited Edition Small BatchZambia NCCL CoffeeZAMBIA KATESHI ESTATE ANAEROBIC NATURALZambia Kachipapa Black HoneyUganda Rwenzori KalingweMore from this producerNCCL Estate1More from this farmNCCL Estate3 moreSame variety, exploredArabica Bourbon18Similar flavour profileperfumed aroma, intense sweetness, red berry flavour19Same processAnaerobic2016From the same originZambia34More from this roasterBun Coffee Byron Bay76 coffees
Community

Brew recipes

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

ProcessAnaerobicAltitude1400 to 1600 maslRoastMedium
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