No origin matches that.
A young, estate-led origin on the northern plateau, with a crop measured in the low hundreds of thousands of bags.
Production figures are for the 2024 calendar year.
Zambia is one of the newest coffee origins in Africa: commercial planting began only in the 1950s, using seed brought from Kenya and Tanzania. The crop is concentrated on the high northern plateau around Kasama and in Muchinga province, with a second cluster of large farms on the central plateau near Lusaka and Kabwe.
Unlike most of East Africa, the sector is estate-led rather than smallholder-dominated. A relatively small number of large, mechanised farms account for most of the volume, which makes for unusual consistency — Zambian coffee tends to be uniformly well-processed — but also makes the national figure sensitive to the fortunes of individual businesses. Production has swung sharply in both directions over the last two decades for exactly that reason.
Shaded provinces contain growing areas; the crop covers only part of each.
The Kasama plateau — the largest growing area, and the smallholder centre.
The large estates around Lusaka and Kabwe.
Clean and orderly rather than wild: medium body, gentle citrus and red apple acidity, and clear caramel or milk-chocolate sweetness. The Kenyan-derived SL varieties give the better lots a blackcurrant edge, but the overall register is softer and more restrained than Kenya's.
Coffee was introduced commercially in the 1950s under British administration, with seed from established East African plantings. Development-bank investment expanded the estate sector through the 1980s and 1990s; low world prices in the early 2000s closed many of those farms, and the recovery since has come from a smaller number of well-capitalised operations plus a growing smallholder programme in the north.
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Country outlines and shaded relief from Natural Earth, which places them in the public domain.
Growing-region markers indicate an area. They are not surveyed farm locations and should not be read as any.