High-quality Arabica coffee beans cater to the needs of gourmet Zimbabwean coffee
The term "fine coffee" was first put forward by Ms. Knudsen of the United States in Coffee and Tea magazine. At that time, Ms. Knudsen, as a coffee buyer of B.C. Ireland in San Francisco, was very dissatisfied with the neglect of the quality of raw coffee in the industry, and even some big roasters mixed a large amount of Robesda beans in the comprehensive beans, so she put forward the concept of fine coffee to advocate the improvement of the quality of the industry. This term is used to describe coffee beans with distinctive flavor characteristics that grow in a special environment. Its use in international coffee conferences makes it spread rapidly.
High-quality Arabica coffee beans cater to the needs of foodies.
Coffee cultivation in Zimbabwe began relatively recently, in the 1960s, when farmers in southern Africa set up coffee plantations. 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 Niyanga 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.
Farfell Manor is one of the most interesting coffee plantations. This small plantation adopts a family business model, producing high-quality, hand-picked and sun-dried coffee beans. About 170 hectares of Arabica coffee trees are planted in the Fairfield estate. Good soil, high altitude and perennial precipitation make the coffee tree grow vigorously.
All in all, Zimbabwean coffee is the same as premium Kenyan AA coffee in every way, with a soft and fruity taste.
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