INTRODUCING ZAMBIA FRUIT PUNCH — FROM THE HEART OF AFRICA Zambia Fruit Punch comes from Kateshi Estate — one of the first coffee farms ever established in Zambia, founded in 1972 in the country's Northern Province. For decades it served as the central mill for the entire region, and it's been quietly producing award-winning coffee ever since. This naturally processed lot went through extended anaerobic fermentation, which is why the final cup tastes unexpectedly bold, fruity, and unapologetically vibrant. Our coffees are never flavored. Every note you taste is the natural result of expert cultivation, thoughtful processing, and our precision roasting approach. COFFEE DETAILS AND BREW GUIDES Origin: Zambia Region: Northern Province Producer: Kateshi Estate Processing: Anaerobic Natural Variety: Castillo, Catimor 129, F6 Elevation: 1,300m POUR OVER Brew Device: Origami with Cone Filter Coffee: 18g of medium coffee (3 on Fellow Ode V2 / 425 microns) Water: 300g at 205°F Steps: Rinse the filter with hot water and discard the rinse water. Add 18g of coffee to the brewer. 0:00 – Spiral pour 60g of water to bloom the coffee, then swirl the coffee bed. 0:30 – Center pour 80g of water to reach 140g. 1:00 – Center pour 80g to reach 220g. 1:30 – Spiral pour 80g to reach 300g. Goal Finish Time: 2:05–2:20 FELLOW AIDEN Click Here For Brew Profile DRIP MACHINE Recommended Ratios: 6 cups water | 58g ground coffee 10 cups water | 95g ground coffee Pro Tips: ✔ Use white flat-bottom filters whenever possible. ✔ Pre-rinse filters for the best taste. ✔ Coffee tasting sour? Grind finer to increase brew time. ✔ Coffee tasting bitter? Grind coarser to decrease brew time. FRENCH PRESS 30g coffee | 500g water at 205°F Steep 4 minutes. Stir and skim the foam. Plunge about ¾ of the way down. Pour and enjoy. AEROPRESS 11g coffee | 200g water at 205°F Steep 2 minutes with the piston in. Give it a swirl. Steep 30 more seconds. Plunge slowly and enjoy.