A smooth, medium-bodied coffee with tons of character. It has a slightly citrus with stone fruit and a spicy finish. A very nice coffee from an origin that should get much more attention.
Salima Estate was first planted out in 1955 and it sets in an altitude that ranges from 3,000 to 3,300 feet above sea level, in Eastern Zimbabwe. The varieties of coffee grown are a mixture of Arabica varieties, with a small percentage of SL28 coffee. They have a rotational program that uproots and re-plants each field every seven to eight years, which means they are always harvesting from young coffee that is largely disease free.

Salimba Estate established with the assistance of U.S. roaster clients a new food production program, The Zeri Mushroom Project. This project was initiated by the Zeri Foundation, a global network of creative minds seeking solutions to world challenge [ http://www.zeri.org ]. To read more about The Zeri Mushroom Project and understand how coffee and mushrooms work together please read, http://www.zeri.org/mush.pdf.