Zimbabwe | Inyangani Region Pezuru Estate AA+ Washed SL28 Bourbon Old Variety Flavor Profile?

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Zimbabwe | What are the flavors of AA+ washed SL28 Bourbon old varieties from Pezuru Estate in the Inyangani Mountain region?

Zimbabwe's coffee has an extra delicate fragrance. Although not as famous as Kenyan coffee, it shares many similar characteristics. The overall taste expressed by fruit-like aroma and acidity is a major feature of Zimbabwean coffee. It also has a slight pepper flavor not found in Kenyan coffee. Coffee produced from Chipinge is the best coffee in Zimbabwe. It has been designated as gourmet-grade coffee by traders and can also be found in some specific farms in Zimbabwe. Among coffee-producing countries in the African region, Zimbabwe's strength should not be underestimated. A representative example in recent years is the AAA grade.

Most of Zimbabwe's terrain consists of highlands, with an average altitude of about 1,000 meters. It is divided into three types of terrain: high grassland, middle grassland, and low grassland. Mount Inyangani in the east, with an altitude of 2,592 meters, is currently the highest point in the country. The tropical savanna climate has an average annual temperature of 22°C, with the highest temperature in October reaching 32°C, and the lowest temperature in July being about 13-17°C. Originating from the eastern highlands of MT. Inyangani, the advantage of high altitude creates Zimbabwe's premium coffee beans. The varieties originate from Kenya's SL28, with the aroma of old Bourbon varieties lingering in the aftertaste. The unique floral fragrance is indispensable. The Fine Washed Pezuru perfectly expresses Zimbabwean beans. The second batch of quality beans for April—Zimbabwe Highland Organic Beans Pezuru AA Plus!!!

Zimbabwean beans have a beautiful appearance, excellent acidity with sweetness, and a very rich overall taste. Cupping results are as follows:

Fine citrus and lemon flavors, the clean fruit aroma typical of East African beans but without the rich essential oil flavor, excellent balance, and when cooled, the oiliness becomes richer while the citrus acidity becomes more intense.

Cupping Report and Basic Information:

Dry Aroma:

Nutty sweetness, drupe fragrance, spicy notes, obvious oiliness, citrus fruit aroma, caramel, nutty fragrance, oily aroma, spicy sweetness, grass root aroma, cool fragrance, and ripe fruit flavor.

Wet Aroma:

Spicy flavor, rye aroma, obvious woody notes, strong floral fragrance, caramel sweetness, grass roots, nutty aroma, longan honey, and creamy oily fragrance.

Slurping:

Sweetness is obviously direct, with a texture like high mountain tea and a sweetness reminiscent of honey. The aftertaste has a thick sensation similar to orange peel. The lingering sweetness has a strong fruity quality and is long-lasting. Orange, floral fragrance, ripe fruit aroma, orange, berries, cantaloupe, honey, and sweet plum notes, with gentle acidity.

Basic Information:

Country: Zimbabwe

Region: MT. Inyangani

Estate: Pezuru

Altitude: Above 1,200 meters

Variety: SL28 Bourbon old varieties

Harvest Period: 2007/10; New stock arrived in 2008

Processing: Washed fermentation method, followed by natural sun drying

(FW: Fine Washed)

Grade: AA Plus

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour 25g water and let bloom for 25s. Second pour to 120g, then stop pouring. Wait until the water level in the coffee bed drops to half before continuing to pour. Slowly pour until reaching 225g total water. Extraction time about 2:00.

Analysis:

Using a three-stage brewing method to clearly express the front, middle, and back end flavors of the coffee. Because V60 has many ribs and drains water quickly, stopping the pour can help extend the extraction time.

Important Notice :

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