I recently had the opportunity to cup an exceptionally good coffee from the Leopard Forest plantation in Zimbabwe, grade AA+. The sample was generous, so I cupped two different roasts of the coffee. While it was very good, I did not see how it would add anything to our existing selection of African coffees. It tasted like a cross between our Kenya AA and our Yemen Mocha Sanani with just a hint of Rwanda A. All of these are exceptional coffees alone, and finding the nicest qualities of each in a single cup was a real treat. After deciding that we would not buy it, I had to find out if I could duplicate the flavor. I was unable to get the aroma quite as nice, nor was I able to capture the dynamic flavor shifts the coffee exhibited as it cooled, but I believe I have successfully captured something of the essence of this coffee.
- 50% Kenya AA
- 20% Yemen Mocha Sanani
- 10% Rwanda A
- 10% Tanzanian Peaberry
- 10% Vienna Roast
We won't be selling this faux Zimbabwe blend, but it is not difficult to make at home given the above recipe and the coffees used in it. I admit that it falls short of what I was attempting, but the flavor is wonderful. Lovers of fine African coffees should give this a try.
My sample roaster is now under construction. It will be painted burgundy and it is estimated to ship in late October.