Kateshi is both the largest coffee producer in Zambia and now the largest employer in the country. As one of the longest-running and most established wet-processing facilities in Zambia (established in 1972), Kateshi has led the way in experimental post-harvest techniques, including anaerobic and yeast fermentation. Sustainability is at the heart of Kateshi Estates operations and they strive for excellent community relations and protection of natural resources. Almost 600 ha of land are protected forest area with high conservation value. This coffee utilises a washed process with an extended fermentation period. Ripe cherries are sorted through floatation, pulped, and then fermented in water for 48 hours. The coffee is then washed in the fermentation tank to remove excess mucilage. Once fully washed, the parchment coffee is sun-dried slowly on a combination of raised African beds, patios, and hot air beds. Once the optimum moisture content has been reached the parchment coffee is rested in a cool, dry environment prior to secondary processing (hulling, grading, sorting)