Wokongola - Zambia

Exploring some new, not well known origins from around the world, we present you with this unique nano-lot crop originating from the Kateshi, Kasama region in Zambia.

The word "Wokongola" has many different meanings in zambia, in general terms it translates into beautiful, cute, somethings which is clean, and in coffee terms it refers to a ripe cherry, which also translates to the clean cup profile this crop presents you with.

This coffee is processed from a very sweet coffee cherry base, with a Brix level of 20% or higher, achieved through a single round of handpicking the crop to assure the meticulous collection of not less than 99% of ripe red cherries. The processing then undergoes a 24-hour mild fermentation in vats before being gently spread on raised beds for sun-drying. Resulting in an exceptional mild anaerobic fermented natural specialty coffee.

When experiencing the fragrance of this crop, one could ponder on the many complex compounds it gives off, smelling it once would definitely not suffice to grasp all the notes in the dry grounds. Even after blooming it, it continues towards its complexity, only to wonder about the disappearance of it through a uniquely clean and smooth taste in the cup. With all the subtle but clear nuances of its flavor profile appearing as an aftertaste of a malic acidity from green apples, coupled with a hint of fruity strawberry and floral notes, parting with a sweet brown sugar, light syrup-like body.   

Crop Information:

• Origin: Zambia, Kateshi Kasama
• Variety: CAT 129
• Processing Method: Mild Anaerobic Natural
• Altitude: 1300-1650 Meters Above Sea Level
• Aroma: Strawberry, Hint of floral, Slight Nutty, Caramel
• Flavor: Very Clean Cup, Malic Green Apples Acidity, Hint of Strawberry, Brown Sugar, Caramel Aftertaste  
• Acidity: Medium
• Roast Level: Medium
• Cupping Score: 84 points 

Recommended Brew Recipes:

• Filter (V60):
• Ratio: 1:14 (Coffee:Water)
• Dose: 22g
• Water: 300ml (g) 
• Time: 2-3 Minutes
• Method: 5 Pours total (including bloom) of 60ml, 93 degrees water. Wait till bed dries between pours.

• Espresso:
• Ratio: 1:2 (Coffee:Water)
• Dose: 17g
• Yield (Espresso Wight): 34g
• Time: 28-30 Seconds