Starmaya PB (Fully Washed)
This washed Starmaya comes from Mount Sunzu Coffee, a forward-thinking farm in northern Zambia at the base of the country’s highest mountain. Founded by a team of Swiss agronomists and entrepreneurs, Mount Sunzu is redefining what coffee farming can look like — combining quality production with climate-smart practices and long-term community investment. 115 hectares are under coffee, with 600 hectares of Miombo forest actively reforested as part of the farm’s commitment to environmental restoration.
This lot was processed entirely on-site at Mount Sunzu’s wet and dry mill. After careful picking, the ripe cherries were floated and pulped, then fermented for 24 hours in 1000ml tanks without water. Fermentation relied on naturally occurring yeast and bacteria to develop complexity and structure. The coffee was then dried over ten days on raised beds, which were covered at night to maintain consistency, before being hulled, graded and hand-sorted.
This washed Starmaya comes from Mount Sunzu Coffee, a forward-thinking farm in northern Zambia at the base of the country’s highest mountain. Founded by a team of Swiss agronomists and entrepreneurs, Mount Sunzu is redefining what coffee farming can look like — combining quality production with climate-smart practices and long-term community investment. 115 hectares are under coffee, with 600 hectares of Miombo forest actively reforested as part of the farm’s commitment to environmental restoration.
This lot was processed entirely on-site at Mount Sunzu’s wet and dry mill. After careful picking, the ripe cherries were floated and pulped, then fermented for 24 hours in 1000ml tanks without water. Fermentation relied on naturally occurring yeast and bacteria to develop complexity and structure. The coffee was then dried over ten days on raised beds, which were covered at night to maintain consistency, before being hulled, graded and hand-sorted.
Description
This washed Starmaya comes from Mount Sunzu Coffee, a forward-thinking farm in northern Zambia at the base of the country’s highest mountain. Founded by a team of Swiss agronomists and entrepreneurs, Mount Sunzu is redefining what coffee farming can look like — combining quality production with climate-smart practices and long-term community investment. 115 hectares are under coffee, with 600 hectares of Miombo forest actively reforested as part of the farm’s commitment to environmental restoration.
This lot was processed entirely on-site at Mount Sunzu’s wet and dry mill. After careful picking, the ripe cherries were floated and pulped, then fermented for 24 hours in 1000ml tanks without water. Fermentation relied on naturally occurring yeast and bacteria to develop complexity and structure. The coffee was then dried over ten days on raised beds, which were covered at night to maintain consistency, before being hulled, graded and hand-sorted.
