Zimbabwe, formerly known as lower Rhodesia until independence in 1980, has produced great coffee since production was introduced in the 1960s. Like Zambian coffees, these coffees are often overshadowed by the great East African coffee: Kenya is the East African powerhouse of the coffee world. Both in the cup, and the way they run their trade, everything is topnotch.: Kenya is the East... ...more. But they can have great Suggests a harmony and proportion of qualities, and implies mildness since no one quality dominates.: Balance is both an obvious and slippery taste term. It implies a harmony... ...more, complexity, Associated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all... ...more and finesse. (But note that not all do! It sometimes takes some rigorous Cupping is a method of tasting coffee by steeping grounds in separate cups for discrete amounts of ground coffee, to reveal good flavors and defects to their fullest.... ...more to find truly great A "coffee estate" is used to imply a farm that has its own processing facility, a wet-mill. In Spanish this is called an Hacienda. A Finca (farm) does... ...more Zimbabwe as there is an abundance of lesser non-estate in US warehouses…) Coffee production is chiefly from the Manicaland and Mashonaland provinces along the border of Mozambique. Coffee production towns are Chipinge (also spelled Chapina) and Mutare. Top AA quality coffee is often marked “Code 53” on the bags, an enigmatic and perhaps arbitrary internal designation for best quality. Lately, the power-grabbing by Mugabe and suppression of democratic media in Zimbabwe is very troubling. While land reform does not affect the coffee areas, and perhaps has its merits, the way it was done was regrettable. Zimbabwe’s future does not look as bright as it did 10 years ago, when it was a model of progress in East Africa.