ZIMBABWE AA - COFFEE BEANS

The taste and foam of coffee
Zimbabwe AA is a real gourmet coffee. It is one of the less acidic coffees, with a nicely balanced full body and a very attractive caramel, fruity aroma. If you taste your coffee carefully, you will discover spices typical of Africa, such as cinnamon, and a pleasant whiff of flowers. Make it as an espresso and enjoy its soft, light foam. The two AA's in the coffee's name denote high quality beans.
Origin of the coffee

Zimbabwe (Republic of Zimbabwe) is located in southeast Africa. It is a landlocked country with a population of over 13 million. Over the last century, the republic has undergone major political changes, which have had a negative impact on coffee production.
The country's history dates back to the 3rd century, when agricultural tribes settled in the country. The climate here is naturally tropical, although colder, wetter weather is possible in places. The rainy season in Zimbabwe lasts from October to March, with average annual temperatures of around 23°C. Most of the country is covered in savannah, with evergreen forest passing through the eastern highlands. Zimbabwe has about 350 species of mammals, more than 500 species of birds and 130 species of fish. Less than 13 percent of Zimbabwe is covered by national parks. Among the 10 protected areas, the most popular parks are Hwange, Mana Pools (a UNESCO World Heritage Site) and Victoria Falls (a stunning waterfall, one of the Seven Wonders of the World). The country has been exporting excellent coffee for some years, particularly to the United States. The coffee bushes are mainly grown in the mountains in the eastern region of Zimbabwe, in Chipinge. The area has an excellent, cooler climate. The crop is processed by the so-called wet process washing. This means that the ripe coffee cherries are poured by the workers into large containers filled with water and pressed through special crushing plates. The separated coffee beans are then fermented and slowly dried in the sun.
In the 1990s, coffee exports accounted for 2-3 percent of the country's GDP. Nowadays, the economic crisis has closed many processing plants, and the process of restarting coffee production is very slow. Zimbabwean farmers and coffee processors are trying to restore the recognition of local coffee in the world, despite the enormous difficulties. The country's international reputation is also improving. A few years ago, US sanctions were lifted, and in 2013 the European Union provided financial support to small coffee producers ($12 million). Safaris, waterfalls and stone towns. The Republic of Zimbabwe offers many wonderful experiences. That we have to travel thousands of kilometres to experience it all? Help is at hand. The beautiful nature, the South African sunshine, the glistening streams and rivers can be found in your local coffee. Exceptional Arabica with flavours of caramel and fruit has become one of the world's preeminent coffees. You'll love it too! Place of origin:
Zimbabwe

Species:
Caturra

Countryside:
Eastern Highlands

Sea level f. m.:
1100 - 1300m

Taste:
Fruit, Caramel

Processing:
Wet instructions for use
1. Grind the coffee to the right coarseness for the type of coffee.2. To prepare 1 cup of coffee, use 1.5 to 2 teaspoons of ground coffee (approx. 7 grams of coffee).3.