Zambia Kateshi Anaerobic
Summary
Single-origin coffee from Kateshi Estate in the Northern Province of Zambia, a Rainforest Alliance Certified farm. This lot of Catimor variety was processed by anaerobic natural fermentation. It offers notes of marzipan, chocolate and sweet orange, with full body, balanced acidity and a long finish.
Espresso
Ratio 1:2.5- Coffee in
- 14 g
- Coffee out
- 35 g
- Time
- 20 s
- 1.Weigh freshly ground coffee (e.g. 14 g).
- 2.Pour the coffee into a dry, clean portafilter, distribute evenly and tamp.
- 3.Before and after extraction, release hot water from the group head, attach the portafilter and start extraction.
- 4.Weigh the extraction in the cup; with 14 g of coffee and a 1:2.5 ratio, aim for 35 g in 20-25 seconds.
If the espresso extracts too fast, grind finer; if too slow, grind coarser. Change only one variable at a time.
Moka pot
Grind: coarser than espresso
- 1.Pour heated water into the bottom part of the moka pot just below the valve.
- 2.Fill the basket to the top with freshly ground coffee, do not press.
- 3.Assemble all parts of the moka pot and heat.
- 4.When you hear a gentle gurgling, the coffee is ready.
- 5.Cool the bottom part of the moka pot to stop the extraction process.
Keep the moka pot clean; if the coffee sputters, reduce the heat.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Espresso
- Decaffeinated
- No
- Producer
- Kateshi
- Altitude
- 1400 m.a.s.l
- Variety
- Catimor
- Notes
- Chocolate, Orange, Cashew, Marzipan
Reviews
No reviews yet
Be the first to share your experience with this coffee.
The roaster
Goriffee is a specialty coffee roaster in Bratislava, Slovakia, with roots in Rwanda—co-founder Erik first fell for coffee there as a volunteer, and the name f…
More from Goriffee Roastery
See all
More Zambia coffees
If you notice any incorrect information, .