Zimbabwe

Zimbabwe, formerly known as lower Rhodesia until independence in 1980, has produced great coffee since production was introduced in the 1960s. Like Zambians, these coffees are often overshadowed by great East African coffee from Kenya. But they can also have great balance, complexity, body and finesse. But note that not all do! It sometimes takes some rigorous cupping to find truly great estate Zimbabwe as there is an abundance of lesser non-estate coffees in US warehouses. We have had difficulty finding Zimbabwe coffee that has a clean cup character, hence the drought in offering it at SM.

No coffees are currently available from this origin. The review is our most recent offering, provided for reference.
Zimbabwe AA -Dandoni Estate
Appearance0 d/300gr, 18 Screen
GradeAA
Processing
RegionChipinge
Varietal(s)
RoastCity to Full City+: (wide range, depending on your taste). Note the above comments about FC+ roast level.
The best estate Zimbabwe coffees are prized for their balance in the cup ...which might sound like it is mild, but that is not the case. Balanced coffees are a "complete cup." They have all the desirable qualities. A really good Zimbabwe has moderate acidity, rich flavors, good body and aftertaste. The problem is, there are many coffee lots sold as generic Zimbabwe which theoretically can be good but in reality are often not. (part of this is the difficulty with shipping coffee from this land-locked nation. Coffee steaming in 100 degree weather in a metal shipping container for 6 weeks while waiting for pickup is not good for cup quality!) So simply being a Zimbabwe coffee is by no means enough. That said, there are the uncertain political environment affecting agriculture and commerce now, and so good coffee from Zimbabwe is hard to come by. To be honest, I don't know much about the Dandoni Estate, except that it has been owned by the Fennell family for some time. This is from a green coffee broker who (like me) has had trouble finding a really good reliable source from a single Estate. But without the "provenance" I found the sample to have an exemplary Zimbabwe flavor profile - balanced, complex, with that East African "gamey" hint in the cup. This can come across a bit vegetal in nature, but (and I can't believe I am writing this) it is a good vegetal flavor, not bad. It leans toward herby, sagey, not ...uh ...cabbage, broccolli and the like; definitely not flavors you want in a coffee. It also has a zest of Daikon (white) radish. Oh lord, is anyone going to buy this coffee! Well, who cares - it's a great cup with a few flavors from the garden itn it. Is that so bad? Okay, moving along ... It has a low-toned, mildly citric quality (not a biting grapefruit-like acidity), and rooty/spicey interjections that, for me, come off like sasparilla. I did my usual City, City+ and Full City roasts but I really found a cup with deep flavors reverberating throught it at the Full City + stage, with just a hint of 2nd crack. This cup is sweetly tarry, still has ripe citrus notes, and spicey suggestions - a very good balance between body and overall cup intensity at this level of roast. The situation in Zimbabwe is very difficult, but I understand (from a relative's email) that the Dandoni Farm owners are staying, and will not be forced to cede their property. We wish them luck. So rumors of their departure were incorrect, and we hope to see this coffee offered again next season!