The Pezuru Estate totals 294 hectares with a quarter of the farm still under natural forest. The farm’s location adjacent to the Chiremba Dam provides irrigation during Zimbabwe’s long dry season. While coffee here is grown at a lower altitude than most origins, the relatively extreme degree of longitude provides a climate equivalent to1,600 meters above sea level.
The farm’s meticulous standards for ripe-cherry picking and processing ensures a high-quality cupping. The hand-picking and wet processing of the coffee occurs at the farm’s on-site pulpery, and beans are sun-dried on trellis platforms. Dry milling, grading, and preparation is also done on the farm.
Region: Eastern Highlands
Altitude: 1,100—1,300 meters
Varietal: Catimor, Caturra
Process: Wet processing, sun-dried on trellis platforms
Tasting Notes: Winey, lingering acidity. Notes of sweet tea, citrus, caramel, sweeter, and creamier as it cools.