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.
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 red berries, and currant to grape