Coffee businesses in Zimbabwe grow individual coffee

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