This can take darker roasts and the wild note in the coffee will turn into a bittersweet pungency, but I like it at the lighter City stage and rested for 24 hours, where the aftertaste comes as a surprise in a balanced and somewhat sweet caramelly cup. But there is more balance and softness as the coffee nears 2nd crack.
Zambian coffees recent to the Specialty trade and perhaps yet to emerge from the long shadow cast by the East African powerhouse, Kenya. But like their cousins from Zimbabwe they can be uniquely endowed with both balance, sweetness and interesting wild notes emerging in the aromatics and aftertaste. It takes some searching and patience to find a good single-Estate Zambian though. There were some generic lots in the U.S. last year, peaberry in particular, where off flavors dominated to cup, and there was no sweetness to provide balance. The Lupili has a range of flavors within the cup, and can produce a range of cups: it can take a wide altitude of roasts and produce interesting cup character as a result. Roasted to a lighter City Roast stage (through first crack completely, stopping before any hint of 2nd Crack) the cup is lively, zested with a bit of tangerine acidity (with a bit of rind), caramelly, and having that distinct East African wild note (sage/goldenseal herbiness, a little leathery-?-) emerge in the aftertaste. And on the subject of aftertaste, it is extremely long given the balance of the cup. Candy-malty caramelly roast taste shift to bittersweet tones as you go from a City Roast to a Full City+, a few snaps into 2nd crack. The coffee is excellent in an case and invites your interpretation in terms of "degree of roast". The drum roaster create nice roasts of this coffee too. Espresso: I made incredible straight roast espresso with this, roasted to a light Vienna and rested 2 days.