At Kachipapa, harvesting is performed entirely by hand. By selectively picking the cherries, they can be captured at their ripest, which keeps under or overripe cherries out of the harvest. Within five hours of being picked, the fresh, ripe coffee cherries are fermented, which breaks down the mucilage on the coffee seeds before they are washed, leaving just the seeds. They are then laid out to be dried in the sun, until they reach the desired moisture content of around 12%. We taste notes of brown sugar, spiced rum and maple syrup. Kachipapa Farm is a 350 hectare family-run farm located just outside Serenje in Zambia. At an altitude of 1450 meters above sea level, the coffee is grown in deep red soils that are rich in nutrients and provide good drainage. There are 40 hectares of producing coffee trees and a further 20 hectares with younger trees that will start producing their first harvest in about two years time. The sweltering conditions mean that the entire farm needs to be irrigated. The family pays particular attention to ensuring the trees are getting enough water in the dry season. The local climate has a wet season from November to April, and a dry season from May to October, though the hottest months are from September until November. Each year, the region sees about 1200 mm of precipitation. Besides coffee, macadamia is also grown on the farm. One of the key aims of the Kachipapa farm is to improve the quality of life of their employees and the local region. Thus far, they've built 25 new houses for permanent staff, as well as a new plumbing system that provides clean water to the surrounding areas. They've also been able to finance the local school, enabling more teachers to be employed, as well as supplying medical aid and Malaria prevention measures to the local authorities.