Natural Marsellesa AB
This natural-processed lot comes from Mount Sunzu, a farm based in Mbala, northern Zambia, near the country’s highest peak. Founded by a team of Swiss entrepreneurs in 2018, Mount Sunzu is building a new kind of coffee farm - one that pairs high-quality production with a climate-positive model and strong local employment. Of the farm’s 780 hectares, 115 are under coffee, while 600 are being actively reforested with native Miombo woodland.
Cherries for this lot were selectively picked, floated, and then dried slowly over 30 days on raised beds, with careful protection from rain and overnight moisture. Once dried, the coffee was hulled, graded, hand winnowed and sorted on-site at Mount Sunzu’s dry mill - part of a vertically integrated operation designed to control quality at every stage.
This natural-processed lot comes from Mount Sunzu, a farm based in Mbala, northern Zambia, near the country’s highest peak. Founded by a team of Swiss entrepreneurs in 2018, Mount Sunzu is building a new kind of coffee farm - one that pairs high-quality production with a climate-positive model and strong local employment. Of the farm’s 780 hectares, 115 are under coffee, while 600 are being actively reforested with native Miombo woodland.
Cherries for this lot were selectively picked, floated, and then dried slowly over 30 days on raised beds, with careful protection from rain and overnight moisture. Once dried, the coffee was hulled, graded, hand winnowed and sorted on-site at Mount Sunzu’s dry mill - part of a vertically integrated operation designed to control quality at every stage.
Description
This natural-processed lot comes from Mount Sunzu, a farm based in Mbala, northern Zambia, near the country’s highest peak. Founded by a team of Swiss entrepreneurs in 2018, Mount Sunzu is building a new kind of coffee farm - one that pairs high-quality production with a climate-positive model and strong local employment. Of the farm’s 780 hectares, 115 are under coffee, while 600 are being actively reforested with native Miombo woodland.
Cherries for this lot were selectively picked, floated, and then dried slowly over 30 days on raised beds, with careful protection from rain and overnight moisture. Once dried, the coffee was hulled, graded, hand winnowed and sorted on-site at Mount Sunzu’s dry mill - part of a vertically integrated operation designed to control quality at every stage.
