Zambia – Mafinga Hills RFA
Nutty | Chocolate | Fruity
About This Coffee
Zambia’s Coffee Journey
Coffee cultivation in Zambia began in the 1950s when European settlers introduced the crop, focusing initially on commercial production. In the 1970s, the Zambian government, with support from the World Bank and later the UN’s Food and Agriculture Organization (FAO), launched initiatives to diversify the economy beyond copper exports. These projects aimed to promote high-quality coffee cultivation at minimal costs and encouraged smallholder participation to combat rural poverty. By the mid-1980s, Zambia’s coffee production had risen significantly, leading to an annual export quota of 350 metric tons granted by the International Coffee Organization in 1985. Today, Zambia is recognized for its specialty Arabica beans, cultivated primarily in the Northern Province’s high-altitude regions, with ongoing efforts to enhance quality and sustainability in the coffee sector.
Growing Coffee in Zambia
In Zambia’s Northern Province, particularly around the Mafinga Hills, Arabica coffee flourishes at elevations between 1,300 and 1,600 meters above sea level. The region’s fertile soils, cool climate, and consistent rainfall create optimal conditions for coffee cultivation. Farmers primarily grow varieties such as Catimor 129, SL28, and SL34, known for their high quality and value in the specialty coffee market. Processing methods have diversified beyond traditional washed processes to include natural and honey processing, enhancing the flavor profiles of Zambian coffees. Despite challenges, Zambia’s coffee industry shows potential for growth, with efforts focused on improving quality and sustainability.
Sample Roasting: A Step-by-Step Guide
Maintaining consistency in sample roasting is crucial, though the timing of the first crack may differ between batches. To achieve the best outcomes, refer to this guide to identify the perfect point to conclude your roast, depending on the duration taken to reach the first crack.
