Green Coffee: Zambia
|Review Date:||March 1999|
One set of palates identified the problem with this Zambia as roughness and harsh acidity. Others, including me, simply read the coffee as underdeveloped. "Flat and woody ... no pulse" said one. "Tired," according to another. Perhaps too many half-ripe cherries carried through to the sample, or perhaps the lightish roast failed to do justice to the coffee. Three of us detected smoky or tobaccoish notes, but none found these tart embellishments particularly attractive.
A genuine estate coffee, grown and milled on the farm, this coffee was underdeveloped, with roughness and harsh acidity. Originally reviewed by a panel as a green coffee. A genuine estate coffee, both grown and milled on a single, family-owned farm.
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This review originally appeared in the March, 1999 tasting report: Kenyas and Other East Africas