Zimbabwe Coffee

Highly aromatic , Zimbabwe coffee is a medium-bodied with a medium density and lively berry-like or citrusy acidity. Typically wet processed (washed), a good Zimbabwe coffee is well-balanced with a rich flavor and fine aftertaste.

In particular, coffee from the Chipinge region is respected. On the continent of Africa, Chipinge coffee is exceeded in quality perhaps only by Kenyan coffees.

Chipinge coffee exemplifies a fine East African coffee, exhibiting a vibrant and winey acidity that proves the superb cup presence of a premium gourmet coffee.

Coffee Farming on Zimbabwe

While some Zimbabwe coffees may not be as rich or full-bodied as a fine Kenyan coffee, Zimbabwe’s coffee quality is good and improving with increased exports to the United States in recent years. Most of the country’s coffee is grown on medium-sized farms.

In addition, Zimbabwe provides a nice variation on the Kenya and East African theme of winey acidity though with slightly less acidity. Zimbabwe was formerly known as Rhodesia. Also see Zimbabwe Chipinge Coffee.

Zimbabwe Coffee and Espresso Brewing Tips

For great tips on brewing the perfect cup of Zimbabwe coffee see the Espresso Coffee Guide’s section on Coffee Brewing.

For easy to follow instructions on making great Zimbabwe espresso drinks see Espresso Drink Recipes and the Barista Guide to Perfect Lattes and Cappuccinos. You will love these helpful tips on Pulling A Perfect Espresso Shot.