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  1. Papua New Guinea

    Papua New Guinea

    Papua New Guinea is often lumped in with Indonesian coffees. But it is distinct in nearly every way.

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  2. Flores

    Flores

    Flores is small by island standards, just about 360 kilometers end to end. It is in the Indonesian archipelago, between Sumbawa and Timor islands.

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  3. Costa Rica

    Costa Rica

    If there is a problem with Costa Rica coffee, it's the fact that it can lack distinction; it is straightforward, clean, softly acidic, mild.

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  4. Dominican Republic

    Dominican Republic

    Good news, Sammy Sosa ...the Dominican produces more than mild cigars. It has a tradition of coffee production that dates back several centuries now.

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  5. Mexico

    Mexico

    Mexican coffee originates from South-central to Southern regions of the country.

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  6. Uganda

    Uganda

    he variety of wild Robusta coffee still growing today in Uganda's rain forests are thought to be some of the rarest examples of naturally occurring coffee trees anywhere in the world.

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  7. Nicaragua

    Nicaragua

    Nicaraguan coffees have a wide range of flavor attributes. Some cup like Mexican coffees from Oaxaca, others have a more pronounced acidity.

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  8. El Salvador

    El Salvador

    El Salvador coffee had a poor reputation for years, marred mostly by the inability to deliver coffee of high quality within an unstable social climate.

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  9. Panama

    Panama

    Coffee from Panama was once overlooked and under-rated, but not any longer.

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  10. Ethiopia

    Ethiopia

    Ethiopia is the birthplace of coffee: it is in the forests of the Kaffa region that Coffea Arabica grew wild.

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  11. Decaf

    Decaf

    Green coffee is decaffeinated before roasting. This process changes the color of the green coffee: it varies from light brown (Natural and CO-2) to green-brown (MC and Swiss Water Process -SWP- decafs).

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  12. Australia

    Australia

    Okay, it is a continent and an island. But how do you classify Australian coffee?

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Zambia

Zambia

From the country formerly known as Northern Rhodesia, and now named for the Zambezi River, Zambian coffees range from Kenya-like brightness, to subtle, balanced coffees with complexity and body. Zambia has variable quality: it has the potential to be outstanding (which is why we offer particular lots when we find an excellent coffee), and it can be very off-tasting and defective (which is why we're usually out of stock for long stretches).

Coffee was introduced in the 1950's with cultivar seedstock from Tanzania and Kenya. It is grown mainly in the Northern district of the Muchinga Mountains (regions of Nakonde, Kasama and Isoka) and in the vicinity of the capital city of Lusaka.

The past few crops produced some real duds ...do not expect every coffee with an exotic East African name to be good! In fact, I think the logistics of shipping these coffees can result in a marked loss of flavor, or in the case of Tanzania, baggy flavors from being stored in shipping containers for long periods at port! If it is good coffee, it has to be handled properly and shipped quickly. When this isn't done, the defective coffee is easily detected on our cupping table. Anyway, when we have a Zambian in stock you can bet it is good!

Zambia seems to have cup quality issues stemming from basic agricultural and environmental challenges; with water and drought, soil management, relatively lower altitudes of coffee plantings, and some fairly non-stellar coffee varieties in production.

We started offering Zambian coffee in a different era: The 2000 crop ranged from unremarkable estate coffees to very poor quality generic stocklots of peaberry and flatbean. These were widely available, and I thought they were all very poor in the cup. It is sad to know that these low quality lots are ruining a good origin's reputation, and that some "specialty" roaster somewhere is buying this stuff and selling it as "good" coffee.

Back to coffee origins page

Tags: Origin & Zambia
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