Zambia’s emergence onto the coffee production scene came comparatively late in the game compared to other parts of Africa, however various international initiatives in the 1970s caused the industry to grow exponentially. In an effort to introduce an additional revenue stream, the World Bank, along with the Zambian Government and later the UN’s Food and Agricultural Organisation (FAO) established a number of coffee projects across the country in the 1970s.
Zambian Coffee
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Frequently Asked Questions
What does Kenyan coffee taste like?
Kenyan coffee is bright and juicy, with flavours of blackcurrant, grapefruit, and berry jam. It has a full body and intense aroma. In other words - it's delicious.
What’s the best way to brew Kenyan coffee?
Brewing is often down to personal preference, but we'd suggest pour-over or drip methods to showcase its acidity and fruit notes. A medium roast balances brightness and sweetness.
How is coffee farming done in Kenya?
All of our Kenyan coffee is grown by smallholders and processed through central washing stations. SL-28 and SL-34 varietals and high altitudes of 1,400 to 2,000 metres yield exceptional quality and flavour.
Are Kenyan coffees traded sustainably?
All of our coffee, including Kenyan, is sourced ethically and sustainably with single origin and fair trade business practices at its heart.
What makes Kenya’s coffee production unique?
Kenya’s coffee auction system, distinct varietals, and high altitude regional terroir make it unique, producing some of the world’s most sought-after coffees.