In the north of the country, at an altitude of 1,400 m and with an average temperature of 20ºC, coffee trees of the Bourbon and Catimor varieties grow in full sun. Adequate soil and irrigation control and abundant sunlight allow the fruits of the coffee trees to fully develop, giving rise to voluminous cherries with large and homogeneous beans, one of the most defining characteristics of Zambian coffee. The best of these beans, sieved at 18/20, are rated AAA . The Kasama plantation is also certified by the Rainforest Alliance for its sustainable development. Once washed and dried, they are transported by road or by train through the North of the country and Tanzania until they reach the distant port of Dar es Salaam, a long transport process that makes it difficult and expensive to export. A full- bodied coffee , with a smooth and pleasant flavor , with sweet and fruity notes and excellent acidity. It has a complex, fresh aroma with herbal nuances that differentiate it from any other African coffee. Full-bodied and well balanced, it is delicious in any preparation. Highly recommended to prepare it in a filter and drink it alone in a large cup, or to prepare an espresso with a special touch.