{"title":"Zimbabwe","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eRoasting Guide\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003e\u003cspan\u003eZimbabwe is a washed-process coffee -- a good Zimbabwe stands as a solid single origin -- it is a cousin to a Kenya.  There is a lot of SL-28 varietal coffee grown in Zimbabwe (that's the varietal that Kenya is famous for), which gives it an expected nice brightness, some wine tones, currant, and medium body.  Taking the bean right to the 2nd cracks seems to be the best roast level, although the really nice crops can go lighter and showcase their acidity and undertones.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHowever, the US rarely gets these Zimbabwe beans with fruit-characteristics.  Alternately, we tend to see Zimbabwe coffees that are dense and large and can be roasted very dark, showcasing a copper metallic taste with slight citrus sweetness. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2\u003eManual\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003eThis country seems like it is too far South to really be growing coffee, but it makes it work. In the early 1990's some great coffee came from here, but at this time only a handful of estates are left that still export their harvests.  While the early 1990's saw hundreds of farms in Zimbabwe, now only 4 farms growing organic coffee still exist in Zimbabwe, and not all of them make their way to the USA, so selecting one doesn't take much work -- either you like it, or else you don't carry Zimbabwe that year.  \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[{"product_id":"zimbabwe-salimba-estate","title":"Zimbabwe Salimba Estate","description":"\u003cp\u003eThe farm is one of only a handful in the country exporting coffee, and it does adhere to organic growing practices and fair labor conditions, although it carries official certification for neither. The farm is also part of the \"Zeri Mushroom Project\" which is an program that teaches how to grow mushrooms on coffee pulp waste -- essentially turning waste into a side profit and environmentally-friendly practice.\u003c\/p\u003e\n\u003cp\u003eThese are washed process and are easy to roast. In general, Zimbabwe beans do well right at, or a few seconds into, the 2nd crack, giving you a nice rounded out body, sweet orange metallic flavor and medium acidity. This one can be roasted lighter, which brings out more of a sweet cherry taste and a lighter body. This is probably my favorite roast level, but for our customers we are roasting it pretty dark, like an Indonesian (Sumatra) coffee. The 2nd cracks tend to be late, but if you go 20 seconds in, then you can really bring out the dark deep spicy, clove, metallic notes (think copper pennies in the bottom of your coffee mug). The farm actually grows the revered SL-28 varietal that Kenya is famous for growing, as well as the more common Typica varietal, and they blend them together at the mill, and it makes for a nice mug of coffee with Zimbabwe character. There's nothing here that makes me think it is from Kenya.\u003c\/p\u003e\n\u003cp\u003eThis is a very similar Zimbabwe to what we've carried the past couple of years. It you liked it last year, you will still like it; and if you've never had a Zimbabwe, this is a decent example of one to try. \u003c\/p\u003e\n\u003cp\u003eUS Arrival April 2020\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887403608,"sku":null,"price":5.0,"currency_code":"USD","in_stock":false}]},{"product_id":"zimbabwe-pezuru-estate","title":"Zimbabwe Pezuru Estate","description":"\u003cp\u003eThe co-op is one of only 4 farms left in the country exporting coffee, and before 2015 it was only exporting to Europe and Australia, but this year we got to buy some of it. Even though they market themselves as an estate, the coffee is really a co-op of farmers who work together. The farmers do adhere to organic growing practices and fair labor conditions, although it carries official certification for neither at this time. \u003c\/p\u003e \u003cp\u003eThese are large AAA beans -- which would be comparable to AA in other countries -- but at any rate these are the nicest beans you'll ever see out of Zimbabwe and are of the SL-28 and Catimor varieties. Washed process, well-sorted, few defects, and easy to roast. In general, Zimbabwe beans do well right at, or a few seconds into, the 2nd crack, giving you a nice rounded out body and flavor and acidity with hints of juicy fruit and sweet grains. But this lot is so satisfying at darker roasts that we've decided to roast it about 30 seconds into the 2nd cracks and pull out earthiness and spice and nuts and full body. We put this side by side with our other dark roasts (Sumatra, Java, Burundi) and we all kept going back to this one. It's fun that its from Zimbabwe, but side-by-side with other coffees it not only stands its ground but surpasses them.\u003c\/p\u003e \u003cp\u003eGood Zimbabwes do not come along every year. In fact, the good ones don't usually make it into the US. Most Zimbabwe beans that we sample are riddled with defects, and they have a \"Christmas Tree\" taste that we don't enjoy. This one is a good one. \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891106392,"sku":null,"price":4.42,"currency_code":"USD","in_stock":false}]}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/collections\/zimbabwe.jpg?v=1647829815","url":"https:\/\/happymugcoffee.mom\/collections\/zimbabwe.oembed","provider":"Happy Mug","version":"1.0","type":"link"}