It’s a first for JBC! Introducing our
first-ever coffee from Zambia. And it’s a doozy-super unique and delicious. This particular lot has undergone an extended fermentation with yeast starter cultures, resulting in enhanced sweetness and nuanced flavors. We get notes of deep purple fruit akin to sangria, black cherry, and red wine with lingering spice notes of nutmeg and candied ginger along with hints of lemongrass and tropical fruit. It’s jammy, zazzy, and a must-try for those looking for an interesting and new coffee experience.
About. This coffee is from the Kateshi wet mill, a leader in experimental processing in Zambia. As one of the longest-running and most established wet-processing facilities in Zambia, Kateshi has led the way in exploratory post-harvest techniques, including anaerobic and yeast fermentation. Couple their innovation with a prime coffee growing location near the equator and the result is a super unique cup profile.
