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Zambian Coffee ZAMBIA

Zambia has long been overlooked by the specialty coffee industry. Some might say it's a chicken-and-egg situation: because specialty coffee buyers showed little interest in the region in the past, there was less investment in improving coffee quality, and because quality was poor, buyers consequently lost interest.

Coffee was introduced to Zambia in the 1950s by missionaries who brought Bourbon coffee seeds from Tanzania and Kenya. However, coffee production didn't begin to grow until the late 1970s and early 1980s with financial investment from the World Bank. The increase in pests and diseases led coffee farmers to start planting the hybrid variety Catimor, though it is not as flavorful as Bourbon. This was only a temporary change, as the government later recommended Bourbon again, but considerable amounts of Catimor remain in Zambia.

Zambia's coffee exports peaked in 2005/2006 with a total volume of approximately 6,500 tons, but have since decreased significantly. Some attribute this to sharp price drops, but the main cause is the industry's lack of long-term financing. Additionally, the country's largest producer ceased operations in 2008 due to loan defaults. Northern Coffee Corp was producing 6,000 tons at the time of its closure, accounting for one-third of the national total. By 2012, total coffee production was only 300 tons, though recovery is gradually returning to normal.

Zambian coffee mostly comes from large estates, though smallholder farmers are also supported. These estates are generally well-managed and equipped with modern facilities (because coffee production started relatively late), and may belong to multinational corporations. Smallholder farmers face significant difficulties in obtaining fertilizers and equipment, and generally produce lower-quality coffee. The lack of water sources and proper post-harvest processing equipment further increases the difficulty of producing clean, sweet coffee.

Coffee Flavor Profile

The rare, exceptional coffees feature distinctive floral aromas and pure fruit notes, with complex flavors.

Traceability

The best Zambian coffees typically come from single estates, though you may need to put in some effort to find them. The country's coffee production is not insignificant, but high-quality coffee is hard to find. Frustratingly, due to coffee varieties and geographical conditions, Zambian coffee actually has tremendous potential.

Growing Regions

Population: 14,580,000 people

2013 production (60kg bags): 10,000 bags

Coffee growing regions within Zambia are not clearly defined and are generally simply categorized as Southern, Central, Copperbelt, and Northern. Coffee is mainly grown in the Muchinga Mountains of the northern region (including the Isoka/Nakonde and Kasama districts) as well as near the regional capital Lusaka.

Altitude: 900-2,000 meters

Harvest period: April-September

Varieties: Bourbon, Catimor

FrontStreet Coffee Recommendation

Zambia's Bourbon heritage points back to the classic East African varieties, so if you enjoy that lineage, Ethiopia is the natural place to explore. FrontStreet Coffee's naturally processed Huakui is one of the most popular specialty coffees in recent years: it stands out for its intense tropical-fruit aroma, often showing strawberry, passion fruit, jackfruit, and even lychee, with clear sweetness and almost no bitterness. It is smooth and full of juice, a cup that can change how people think about coffee.

For a washed Ethiopian with the same Bourbon-family clarity, FrontStreet Coffee's Yirgacheffe cooperative coffees are an easy entry point, with jasmine florals, lemon acidity, and berry tones, a soft, bright acidity that is very approachable for anyone new to pour-over.