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Much like a pendulum, the Zimbabwe coffee industry has swung from one extreme to another over the years. This inconsistency is attributed to the infamous land reforms and political upheaval experienced in the country. Through all the turbulent times, one thing remains clear; the unmatched and superior quality of coffee. 

Coffea belongs to the family Rubiaceae. It is a flowering plant that has origins in the tropics of Africa. The seeds of the plant contain varying amounts of a stimulant called caffeine. Caffeine, unlike many other stimulants, is mostly legal in many parts of the world. 

Coffee is one of the most in-demand crops and following the law of demand and supply sees coffee attract great prices in the market. 

In the early 1980s, Zimbabwe produced north of 10,000 tons of coffee every year. The land reforms introduced by the government saw the production of coffee reduce to a paltry 430 tones in the year 2018. 

However, not all is doom and gloom in the Zimbabwe coffee sector. There has been a steady and healthy rise in the amount of coffee produced in the last few years. Foreign companies are investing and paying above-market prices for the country’s coffee, which has seen more farmers adopt the crop. 

As is prevalent in many coffee-growing nations in Africa, the Arabica variety is preferred in Zimbabwe. Catimor, which is a varietal of Arabica, is preferred due to its short maturity period, disease-resistant nature, and its small size, which allows for more produce per acreage. 

The Catimor varietal is a mix of Caturra and Timor and was first introduced back in the 1950s and has its origin in Portugal. 

Coffee generally excels in high altitude regions that have a wet and cool climate. The Napa Valley and the Chipinge region in the south averages 1000mm of rainfall yearly and produce most of the coffee in Zimbabwe. 

Multinationals in the coffee sector, such as Nespresso, have taken the initiative to educate locals on the best practices when growing coffee, which helps maintain the consistency of the coffee.  

Coffee farming in Zimbabwe is mostly small scale, and the coffee is hand-picked during the harvesting period. The coffee is then sorted washed, and then the beans are sun-dried. The harvest period of starts around March and ends in September later in the year. 

The beans are then taken for roasting, which is a process that takes about 3 to 6 days. After roasting the beans, the packaging process starts. The packaging is mainly 60Kgs sacks and small cartons. The packaged coffee is then primarily exported to the US and other parts of the world. 

Coffee is projected to contribute massively to the export earnings of Zimbabwe in the coming years. The future of coffee looks excellent, going into the future; the resurgence of this industry is slowly but surely taking shape.

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