It nearly died out again in the 1920’s when disease destroyed most of the small plantations, making resurgence again in 1958 and gaining establishment in the 1960’s.
Zimbabwe established strict classification and grading standards in order to insure that fine quality gourmet coffees would be produced for export.
Although Zimbabwe lies in the Tropic Zone, its climate is moderated by high elevation.
Out of the 9,500 hectares in which coffee is grown, the majority of the crop is found in the Chipinge district at an altitude of 4500 feet and is harvested from June to November.
The most popular method of drying this African gourmet coffee is in the sun, followed by six to eight weeks of conditioning. This, coupled with the unique growing conditions and the care that the farmers take in cultivation, results in an African Zimbabwe gourmet coffee that has a rich aroma and slightly spicy flavor with medium body. |
