The world almost lost Zimbabwe’s coffee to climate and political issues before farmers joined Nespresso’s REVIVING ORIGINS programme with a plan to bring it back. Working closely with the farming community, bringing expert trainers and establishing sustainable practices will help restore Zimbabwe’s coffee industry in the long term. It’s not an over-night goal, but we’re in it for the long haul.This year we get to celebrate there turn of an Arabica bursting with complex fruitiness and zesty, bright acidity. You’ll catch notes of everything from cranberry to redberries, and currant to grape. Zimbabwe’s coffee has awakened. The supply is still limited, but it’s a sign of more to come. Zimbabwe’s high mountains and cool temperatures make it ideal for growing coffee. Back in the 1990s when the country’s production peaked at around 15’000 tons of coffee, its quality was said to rival Kenyan coffee. It must have been Zimbabwean Arabica’s zesty acidity and rich berry flavors. However, economicic instability coupled with climate change crippled the coffee sector. The negative impact of price volatility and crop shortages all conspired to bring the production level down. In 2017, when Nespresso stepped in, Zimbabwe’s production was at less than 500 tons. Together with Technoserve and Zimbabwe’s coffeee states, we run farmer training where we tackle issues like tree coverage and finding water management solutions.
TAMUKA mu ZIMBABWE gets a split roast. The first split is light and short, it brings out the sweetness in the coffee.The second split is a dark and long roast, it helps balance out the tastes and aromas and give the coffee its smoothness.
TAMUKA mu ZIMBABWE is bursting with complex fruitiness and zesty, bright acidity. You can catch notes of everything from cranberry to redberries, and currant to grape.