Commercial coffee cultivation in Zimbabwe began in the 1960s. The coffee produced here, like many East African coffee, has a good balance, complex variability, as well as good bean shape and processing technology.
AA-Dandoni Village, Zimbabwe
Producing country: Zimbabwe
Grade: AA
Planting area: Qipinggai
Label: Dandoni Farm
Treatment method: wet processing
Appearance: 0dmax 300grgrgr18SCR
Variety: Tibica
Note: the complexity is strong, the taste is quite wild, but it has a strong balance, soft acidity and good aftertaste is also one of its characteristics.
Dry aroma (1-5): 3.2
Wet aroma (1-5): 3.5
Acidity (brightness) (1-10): 8.5
Taste (layered) (1-10): 8.8
Taste (alcohol thickness) (1-5): 3.3
Aftertaste (residue) (1-10): 8.7
Balance (1-5): 0
Basic score (50): 50
Total score (maximum 100): 86
Intensity / main attributes: medium / balanced and unique East African wild flavor
Recommended baking degree: city+ or full city+
Contrast: excellent complexity / uniqueness, depending on individual taste
