The Salimba Estate, located at an altitude of 900 - 1,000 meters in Eastern Zimbabwe, first planted coffee in 1955. Located at 20.2° South and 33° East, the soil is sandy clay loam. The average annual rainfall in this area is approximately 1,250mm, which falls mainly between November and April. A small percentage of the annual rainfall comes from their winter mists May through July.
The varieties grown at the Salimba Estate are a mixture of Catimor varieties, with a small percentage of SL28 coffee (10%). They have a program set in place that uproots and replants each field every seven to eight years. This allows the cherries to be harvested from young trees, which are largely disease-free.
All of the coffee is hand-picked as red cherries. To ensure that the coffee is at the best stage for harvesting, the trees are picked approximately ten times over throughout the season. This technique yields a main grade return of about 85%.
clean, bright, complex, full body, sweet, caramel, chocolate, grapes, woody, tobacco.
How we drank it
We use filtered and softened water with a 1:14 ratio of coffee to water. Begin by rinsing your paper filter; after the water has run through the filter empty the contents and pour in your desired amount of coffee. Next, start your brew by wetting your course ground coffee (We prefer a quick run across followed by circular motions inward toward the center point) after about 100 to 150g or so stop and allow the grounds to bloom. After 30 seconds begin again with the circular motion towards the center, slow and steady is the key, you wouldn't want to disturb the merriment! Once you get to about half way or so toward your end weight you should reach the center, at this point continue a slow and steady center pour until you reach your end weight. At this point just sit back and watch the magic happen... I mean you don't have to I suppose you could walk away, but then the coffee won't taste as good! Once the coffee has finished brewing, carefully remove the filter and grounds. Finally, enjoy the fruits of your labor!
Thoughts: The Pour Over method takes time but produces a full flavor. This Zimbabwe is a high grade with a full body and bright acidity. Woody and tobacco flavors really come through with a Full City Roast. But be aware, Full City Roast is not for everyone. You have to enjoy a nice dark roast to fully appreciate it.