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Zimbabwe AAA Dandoni Estate

June 28, 2005
Bob Yellin

After having been disappointed by the cupping of another coffee from Zimbabwe this year and having heard from one importer that good coffee from that origin has not been easy to find of late, this coffee came as rather a pleasant surprise.

I became hopeful when at first crack, the coffee had an unusually attractive, sweet nutty aroma. The beans are quite large, maybe around 17 or 18 screen judging by eye and they roasted very evenly. Due to their size, homeroasters using an air roaster may want to cut back a bit on the bean quantity to ensure that the beans are properly lofted and first crack may come just a bit later than usual.

The coffee was roasted just beyond city level and rested for about 24 hours before cupping. For more information on my roaster and method, see our reference page.

This coffee is deep and complex, medium bright, medium-bodied and is quite sweet. It's got a bit of East African snap and provides a range of changing flavors from hints of sassafras and ginger to Harrar-type pungency. As the coffee cools and the various layers of flavors present themselves, they are never overstated and the coffee never goes out of balance.

A straight shot espresso was a bit too sour but a cappuccino was very enjoyable. However my favorite was a vac pot brew that allowed the coffee's spicy accents to show through.

Dry Fragrance: 4.3
Wet Aroma: 4.6
Flavor: 7.8
Finish: 7.5
Acidity: 7.2
Body: 7.8
______________________
TOTAL (subtotal + 50) 89.2

  • Lighter Roasts: Bright with complex, understated spice.
  • Darker Roasts: Not tried but chocolate notes with less spice is probable.
  • As Espresso: Too sour for a staight shot but makes a great cappuccino.

 

© 2005 COFFEECUPPERS.COM
UPDATED: June 27, 2005