Zambian Green Coffee Beans

Coffee was introduced to Zambia, then known as Northern Rhodesia, during the 1970s as part of a World Bank initiative aimed at diversifying the country’s economy. At the time, Zambia relied heavily on its abundant copper deposits for exports, a trend that continues today—copper accounted for 73% of the country’s exports in 2020. While coffee has become a part of Zambia’s agricultural output, it has not reached the same economic significance as copper.

The Zambian coffee industry faces significant challenges, including limited access to finance and investment, which have hindered its growth. These obstacles, alongside other issues, contribute to Zambia’s relatively small coffee production compared to other coffee-growing nations.

Zambian coffee offers a flavor profile that is full-bodied with sweet, mild acidity and a moderate level of complexity. It features fruity notes, often emphasizing citrus and berry accents, yet is less bright and acidic than many other East African coffees. Typically, Zambian coffee is washed, which enhances its clean and balanced flavor. Common varietals include SL-28, originally from Kenya, and Catimor, which is valued for its resistance to pests and diseases.

Most of Zambia’s exportable coffee - approximately 97% - comes from the Northern Province. This region benefits from its proximity to the equator and high altitudes, including the Mafinga Hills, which rise to 2,300 meters above sea level, making it an ideal location for growing high-quality arabica coffee.

In Sereje, coffee grows at an average elevation of 1,420 meters above sea level with an annual rainfall of 1,200 mm. Farms in this area often intercrop coffee with macadamia trees, using natural materials like grass and macadamia off-cuts as mulch to retain soil moisture. This sustainable practice helps produce beans with juicy, berry-like acidity and complex flavors.

The Southern Province, while better known for maize and other commercial crops, is home to a handful of smaller coffee estates. Though less prominent than other regions, these estates contribute to Zambia’s growing reputation in the specialty coffee sector.

Zambia’s modern coffee sector grew through development projects in the 1970s, supported by the World Bank, the Zambian government and later the UN’s Food and Agricultural Organisation. These investments helped establish infrastructure, research and farmer training, which led to a rise in smallholder cultivation. When funding withdrew and a drought hit in 2005–2006, many farmers shifted back to more stable food crops. As a result, annual production today is small - but the foundations for growth remain.

Zambia has the climate, altitude and water resources needed for high-quality coffee, yet it remains underdeveloped as a producing origin. This creates room for producers and buyers willing to invest in long-term relationships and quality improvements. With thoughtful processing, careful harvesting and stable support for farmers, Zambia can produce coffees that are clean, sweet and expressive.