In Zimbabwe, a Coffee Renaissance
June 06, 2019
In the final part of our weeklong series, we highlight how TechnoServe’s market-based approach has helped revive coffee sectors that had almost disappeared – such as Zimbabwean coffee, which was released to consumers last month by Nespresso.
Anna Ushumba is a smallholder coffee farmer in Nespresso’s Reviving Origins program.
Editor’s Note: On June 7 and 8, TechnoServe’s Global Coffee Director, Paul Stewart, will give two presentations at the Specialty Coffee Association’s annual World of Coffee event. These presentations highlight TechnoServe’s market-based, farmer-centered approach in the coffee sector, focusing on improving coffee farmer incomes, despite low market prices, and on a little-known specialty coffee that promotes environmental sustainability. This week on our blog, we take a closer look at the key elements of success in this coffee work. Today: Zimbabwe’s coffee renaissance.
Zimbabwe has a long history of coffee production and was known for producing some of Africa’s best coffee. Production peaked in the late 1980s, but dropped significantly in the early 2000s because of economic hardship and climate shocks. By 2016, only 400 smallholder coffee farmers remained. In 2017, however, TechnoServe partnered with Nespresso to restore Zimbabwe’s coffee-growing regions through the Reviving Origins program. The program trains coffee farmers in agronomy, processing, and sustainability best practices, helping them increase their yields and improve their incomes.
In May, Nespresso launched the single origin coffee Tamuka Mu Zimbabwe (“Awakening of Zimbabwe”), an espresso from Zimbabwe’s Honde Valley. Its name symbolizes the collaborative and hopeful nature of the country’s coffee industry. For farmers in Zimbabwe’s Eastern Highlands, coffee represents a ticket out of poverty – and farmers are paid in valuable U.S. dollars, which go a long way in transforming the lives of smallholder producers.
Below are some highlights of the global coverage of the new coffee from Zimbabwe.
“The terroir of Zimbabwe’s coffee is quite different from other East African coffees because of its high altitude and lakes,” says Nespresso CEO Jean-Marc Duvoisin.
After decades of political and economic instability in #Zimbabwe drastically reduced its #coffee production, new investment in #sustainable coffee farming from @Nespresso and @TechnoServe is creating economic opportunities for Zimbabweans. (via @Forbes) https://t.co/UGr4qUDUNK— TechnoServe (@TechnoServe) May 8, 2019
“[Growing coffee] doesn’t immediately obliterate poverty, but in many cases, the gains are substantial and meaningful,” TechnoServe CEO Will Warshauer says. “Even an extra $300 a year in income can provide a boost out of poverty and allow families to invest in education, health, and housing.”
"You can feel Zimbabwe in the capsule." – Farmers in Zimbabwe smell their coffee, a part of @Nespresso's #RevivingOrigins program. Nespresso partnered with TechnoServe to help train Zimbabwean farmers and improve the quality of their #coffee and yields. pic.twitter.com/gqmPcdzFHw— TechnoServe (@TechnoServe) May 23, 2019
Nespresso adds Zimbabwean coffee to their capsule selection – Maverick Life
“The farmers are completely free to sell their coffee to whoever they choose. Right now, Nespresso is offering them fantastic prices, and the relationship between the farmers and Nespresso is fantastic,” says Paul Stewart, TechnoServe’s Global Coffee Director.
Zimbabwe our @Nespresso in now on the market. #TamukaMuZimbabwe is a deep and smooth flavor of coffee with an Arabic hint. Beautiful.— Jerry Haas (@IamJerryHaas) May 15, 2019
I expect this in every hotel in Zimbabwe and on @FlyAirZimbabwe and @fastjet flights. Thank you @TechnoServe and @AnnabelGerry �� pic.twitter.com/ajRp5VKL0b
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