Microlot Series No 4: Zambia - Anaerobic Fermentation

Microlot Series No 4: Zambia - Anaerobic Fermentation

Medium
Medium Roast

Single origin Zambia 

The fourth installment of our microlot series.

Microlot Series No. 4 comes from Kateshi Estate in Zambia’s Northern Province, but unlike our Seasonal Zambia Peaberry, this one is a natural processed coffee with extended anaerobic fermentation, which takes the same farm story in a deeper, heavier, more fruit-forward direction.

In the cup, it’s viscous and structured with raspberry wine, raisin, stonefruit, and caramel up front. The finish brings in milk chocolate and baking spice, with a winey kick that keeps the whole thing layered instead of just loud.

It’s complex, expressive, and built for the person who wants to taste what processing can do.

Tasting Notes
Raspberry wine, raisin, stonefruit, caramel, milk chocolate, baking spice

Size
Adding to Cart Added to Cart

Buy it with

Zambia Peaberry - Seasonal Release

Zambia Peaberry - Seasonal Release

12 oz whole

$ 22.00

 
Barrel Conditioned Coffee - Whiskey

Barrel Conditioned Coffee - Whiskey

12 oz whole

$ 25.00

 
Unwired Coffee

Unwired Coffee

12 oz whole

$ 22.00

 

Customers are saying

What is a Microlot?

A “microlot” of coffee is a coffee lot (how the industry measures big areas of coffee plants - thinks bushels or tons) that is from a single farm, single harvest, or even from a single area on their farm. Simply stated, this is a one-of-a-kind coffee from a one of a kind location.

Farm Details

Origin

Zambia

Region

Northern Province

Farm

Kateshi Estate

Varietal(s)

Castillo, Catimor 129, F6

Altitude

1300 MASL

Process

Natural/Dry Processed - extended anaerobic fermentation

Harvest Season

2025-2026

Same Farm, Different Direction

Both Zambia releases come from Kateshi Estate, but they are not the same coffee. The Seasonal Release is a bright, citrusy peaberry. Microlot Series No. 4 is a different bean selection with extended anaerobic fermentation, giving it more body, deeper fruit, and a wine-like structure. Same farm, different result, very good argument for trying both.

Fermentation Process

This microlot is natural processed with extended anaerobic fermentation, meaning the coffee ferments in a sealed, low-oxygen environment before drying. That shift can build bigger fruit notes, heavier body, and more wine-like complexity in the cup. For this lot, it pushes the profile toward raspberry wine, raisin, stonefruit, caramel, and a rich, viscous finish.

Microlot No. IV: Zambia - Anaerobic Fermentation

Nerd Out with Bo

Bo Nelson

Microlot No. IV: Zambia - Anaerobic Fermentation

TL;DR: Microlot Series No. 4 comes from Kateshi Estate in Zambia’s Northern Province, the same farm as our Seasonal Zambia Peaberry, but this is a different bean and a very...

Read more

You might also like