TASTING NOTES

PEACH, LIME ZEST, RHUBARB

ROASTING

The process of applying heat to green coffee beans to transform it’s chemical & physical properties,  resulting in roasted coffee beans that can be brewed.

MEDIUM ROAST

Geopolitical events have made sourcing coffee from Zimbabwe difficult in recent years, but we were able to purchase this selection from one of our suppliers. We’re impressed with how good this coffee tastes when roasted with our Balanced Profile, and we hope we can source more coffee from Zimbabwe in the future. If we’re able to buy good coffees from Zimbabwe, we — and you — can make a difference in the lives of coffee farmers there.

REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

EASTERN HIGHLANDS

The Eastern Highlands in Zimbabwe have everything that a good coffee-growing region should have. The region’s high altitudes, wet climate and cool weather produce high coffee yields.

PRODUCER

The farm & mill where the coffee cherry is grown & processed.

SMALDEEL ESTATE

The Smaldeel Estate has been farming in Zimbabwe for more than 100 years, although it’s only commercially grown coffee since 1959. Uniquely, the farm provides a health clinic and good housing for all of its employees, which is especially appreciated in a country that’s recently known unrest

PROCESSING

The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.

WET PROCESSED (WASHED)

This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

  • Is the most common method used for coffee
  • Generally creates clean flavors
  • Produces a consistent profile

VARIETAL

Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.

CATIMOR

Catimor is a cross between Caturra and Timor that was developed in 1959 — the same year Smaldeel Estate began growing coffee. The varietal grows quickly, so farmers must carefully monitor fertilization and shade as the plant grows.