From Zambia’s prestigious Kateshi estate, located in the scenic Northern Province near the Mafinga Plateau, comes a coffee that’s as rich in flavour as it is in heritage. This lot is sun-dried on raised beds for three to four weeks following a meticulous process that includes double hand-picking and fermentation in sealed tanks — practices refined since 1972. A bold representative of Castillo and Catimor 129 varietals, it’s crafted at an altitude of 700-1400 masl through an anaerobic natural process.