| Zimbabwe |
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 GEOGRAPHY
& CLIMATE:
Southern Africa, between South Africa and Zambia
Mostly high plateau with higher central plateau (high
veld); mountains in east. Tropical; moderated by altitude;
rainy season (November to March).
COFFEE BACKGROUND:
Zimbabwe coffee growing dates back to the 1890’s but it
wasn’t until 1950’s that it became a good export for the
country. A really good Zimbabwe coffee has moderate acidity,
rich flavours, good body and aftertaste.
 SPECIES:
Arabica
ALTITUDE AT WHICH GROWN: 2,500 - 4,500 ft
Most of the coffee is grown in the scenic Eastern Highlands.
The most widely grown variety of coffee is the Arabica
(SL28), selected originally by Kenya's Scott Research
Laboratory for its fine cup quality. Arabica (SL28) produces
a bold bean with a high proportion of AA beans.
Zimbabwe coffee with the designation of AA is the best
the country produces. AA simply means that the coffee
consists of slightly larger beans that AA. The coffee
is harvested from coffee trees at 6,500 feet or higher.
The coffee brews up as an elegant coffee with a bright
acidity, rich flavor and is a very smooth coffee.
PREPARATION METHOD: Washed |
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