Zimbabwe coffee bean variety Zimbabwe coffee bean flavor smooth, refreshing and fruity

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Front Street-Zimbabwe Coffee introduction

Zimbabwe has been producing high-quality Arabica coffee since more than a century ago. Like Brazil, Kenya, Ethiopia and other big producers, Zimbabwe has produced about 15000 tons of high-quality coffee beans. At the peak of coffee production in Zimbabwe, the coffee industry employed more than 20000 people, contributed more than 2 per cent of GDP and generated more than US $54 million in foreign exchange earnings. But since Mugabe's government introduced land reform, coffee cultivation has been in decline, reaching its lowest point in 2010.

There are only three commercial coffee farms left in Zimbabwe, and 120 farms grew the lucrative crop before the chaotic land reform plan began in 2000.

Coffee cultivation in Zimbabwe is mainly concentrated in the eastern highlands near Mozambique, which are mainly composed of the Chimanimani Mountains and the northward Nyanga Mountains, while the Nyanga Mountains are blocked by the Inyangani Mountains. The main coffee growing area is located near the town of Chipinge at the southern end of the eastern highlands.

Zimbabwe uses water washing method, first soak to remove immature fruits and impurities floating on the water, select beans, and then remove the peel and pulp with a peeler. Then put into the fermentation tank to ferment for 18 hours and 36 hours, make the fermentation bacteria dissolve the pectin on the surface of the coffee cherry, wash it with clean water, dry it for 1-3 weeks, then dry it with a machine, and use a sheller to remove the endocarp, peel, seed shell and silver film.

High-quality Zimbabwean coffee clubs mark "AA" in their bags and some with the words "Code 53" in their bags. In the United States, Zimbabwean coffee is generally circulated under the trademark "Zimbabwe Code 053", with occasional trademarks such as "Zimbabwe Chipinga", "Zimbabwe Rhodesia" and "Zimbabwe La Ruz".

The variety grown in Zimbabwe is Katim, which was developed in 1959 when the Portuguese crossed Brazil's Kaddura with Timo to produce Katim / Katimo with strong disease resistance.

Zimbabwean coffee is the same as high-quality Kenyan AA coffee in every way, with a smooth and refreshing taste with rich fruit aromas.

Flavor: full-bodied, smooth and fruity

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