Zimbabwe's main coffee producer, Mozambique, borders Manicaland and Mashonaland.

Zimbabwe (Zimbabwe) aroma 3 minutes brightness 4 minutes mellow 3 points flavor 4 points aftertaste 4 points

Suitable for baking: City/Full City City to Full City, but the flavor will be more complete when baked by Full city. It is recommended to leave it for three or four days before tasting.

Zimbabwe was able to grow coffee only in the 1960s, but it already has good quality, balance, complexity, texture, charming spices, excellent flavor and sweet taste, but it still takes some work to find good Zimbabwean coffee. The top coffee beans on the bag not only mark "AA" but also have the words "Code 53". Zimbabwe coffee is mainly produced in the provinces of Manicaland and Mshonaland, bordering Mozambique, while the main producing cities are Chipinge and Mutare.