Tier 1 - Zambia Kateshi Estate (Lactic and Yeast Fermentation)

Tasting Notes: Bright, gooseberry, orange, lime and sweet. 

Processing Method: This fully washed lot has undergone extended fermentation with lactic acid and yeast starter cultures.

Elevation: 1300 Meters

Varietal: Catimor 129

As one of the longest-running and most established wet-processing facilities in Zambia, Kateshi has led the way in experimental post-harvest techniques, including anaerobic and yeast fermentation. This fermentation method leads to sweet and complex tasting notes and a fruit forward bright cup. 

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