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ZAMBIA — ANAEROBIC NATURAL | MISAMBO
Bright, fruit-forward Zambian natural. Anaerobic processing gives clean, juicy sweetness: ripe mango and passionfruit, then orange zest and honeyed candy. Syrupy body, bright tea-like acidity, long fruit finish.
Tasting: Mango, passionfruit, orange zest; honeyed/candied sweetness; syrupy body; bright, tea-like acidity.
Best brews:
Pour-over (V60, Kalita, Chemex) — layered fruit and acidity
Immersion (Aeropress, Clever) — fuller, syrupy cup
Espresso — concentrated fruit-forward sweetness
Origin: Misambo, Zambia. High-elevation, anaerobic fermentation for vivid fruit and a clean cup. Roast: Light–medium to keep bright fruit and balanced sweetness.
Recipes:
Espresso: 18–20 g dose, fine grind, 25–30 sec yield
Pour-over: 16 g / 250 g water, medium-fine grind, 2:30–3:30 brew time
Serve when you want a bright, tropical, sweet coffee — lively black or with a splash of milk.
ZAMBIA — ANAEROBIC NATURAL | MISAMBO
Bright, fruit-forward Zambian natural. Anaerobic processing gives clean, juicy sweetness: ripe mango and passionfruit, then orange zest and honeyed candy. Syrupy body, bright tea-like acidity, long fruit finish.
Tasting: Mango, passionfruit, orange zest; honeyed/candied sweetness; syrupy body; bright, tea-like acidity.
Best brews:
Pour-over (V60, Kalita, Chemex) — layered fruit and acidity
Immersion (Aeropress, Clever) — fuller, syrupy cup
Espresso — concentrated fruit-forward sweetness
Origin: Misambo, Zambia. High-elevation, anaerobic fermentation for vivid fruit and a clean cup. Roast: Light–medium to keep bright fruit and balanced sweetness.
Recipes:
Espresso: 18–20 g dose, fine grind, 25–30 sec yield
Pour-over: 16 g / 250 g water, medium-fine grind, 2:30–3:30 brew time
Serve when you want a bright, tropical, sweet coffee — lively black or with a splash of milk.