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African Coffee and Raw Bean Merchants Caf é in Chipinga, Zimbabwe (Zimbabwe)

Published: 2024-09-19 Author: World Gafei

Last Updated: 2024/09/19, 1. A variety of fine coffee. It is better to use Arabica inherent variety Tibica or bourbon variety. two。 Is the altitude, topography, climate, soil and refinement of the cultivated land or farm clear? Generally speaking, the coffee with high altitude is of higher quality, and the fertile volcanic soil is the best. 3. The harvesting method and refining method are adopted. Generally speaking, manual harvesting method and washing essence are adopted.

1. Fine coffee varieties. Arabica native varieties Tibica or Bourbon varieties are preferred.

2. Is the altitude, terrain, climate, soil, and refining method of the cultivation site or farm clear? Generally speaking, the coffee quality at high altitude is higher, and the soil is better with fertile volcanic soil.

3. The recovery method and refining method adopted. Generally speaking, manual recovery and water washing refining methods are preferred.

Zimbabwe aroma 3 points brightness 4 points mellow 3 points flavor 4 points aftertaste 4 points

Roasting suitability: City/Full City to Full City, but the flavor will be more complete under the baking of Full City. It is recommended to leave it for three or four days after baking.

Zimbabwe coffee can only be grown in the 1960s, but already has good quality, balance, complexity, texture, spice taste is quite attractive, flavor and sweetness are quite good, but it takes some effort to find good Zimbabwean coffee. Top quality coffee beans are marked not only "AA" but also "Code 53" on the bag. Zimbabwe coffee is mainly produced in Manicaland and Mshonaland provinces bordering Mozambique, while the main producing cities are Chipinge and Mutare.