Central Africa coffee round-up. - Free Online Library
In comparison with Kenya's annual coffee production of over a
million bags, the output of the Central and Southern African countries
is relatively small. Production for 2003/04 is estimated at 115,000 bags
for Zimbabwe, 105,000 for Zambia (which could increase to 150,000 in
three years) and 65,000 for Malawi. These countries grow only Arabica,
which is comparable in quality to that of Kenya. Virtually the entire
production is exported, as domestic consumption is minimal.
Historically, coffee was first introduced into Central Africa in
1876, with tea following in 1888. Present-day Malawi was the first into
the business, followed soon after by Zimbabwe and finally Zambia--the
territories formerly known as Nyasaland, Southern Rhodesia and Northern
Rhodesia. Some of the original British settlers introduced their planter know-how from the Indian sub-continent. Today, the coffee crops are all
fine washed Arabicas, which are mainly grown and graded on
well-established estates, while smaller quantities are produced by
smallholders who are helped by expert advice from the commercial
growers.
The Malawi coffee is generally lower grown than the others in the
region, and has a light to medium body, medium acidity, and a nutty
flavor in the cup. The Zambia and Zimbabwe coffees are light to medium
in body, medium to good in acidity, with a nutty to winey flavor in the
cup.
The overall picture is described by Lionel de Roland-Phillips, a
director of I. & M. Smith (Pry) Ltd--an import-export company based
since 1915 in Johannesburg, with offices in Malawi and Zimbabwe, and an
associate office in Zambia. «The professional management of the
regional coffee production results in a well graded product to suit both
the conventional and gourmet roasting industries,» he says.
«We also export good quantities of select quality estate coffees,
for the specialty industry. These are shipped to both the larger
specialty roasters and to specialty coffee wholesalers, who distribute
to the micro roasters. This special client base includes customers in
North America, Europe, Japan, Australasia and the Middle East.
»Individual estate coffees are shipped from all three origins.
The coffees are all sent south in break bulk trucks to our central
Johannesburg warehouse for final quality control and containerization.
«The altitude of the I & M Smith warehouse is 5,400 ft.
above sea level and at 26 degrees South latitude, which is 2.5 degrees
south of the tropics. The Johannesburg climate ensures ideal storage
conditions with a very low humidity factor and a temperature range
within the warehouse of 14-24[degrees]C. Shipments are made in regular
320-bags 19.2 Mt net containers, and also in bulk containers of the
equivalent of 360 bags 21.6 MT net per container.
»If required, mixed containers of rotate and customized
coffees can be shipped. This can give the lower volume customer a
container that has coffees of all three origins, and likewise a range of
grades from each origin. For example an AA and PB from each origin could
deliver a 300-320 bag mix of three origins and therefore, six grades, to
allow for more regular imports of a good variety of fresh coffees.
«This specialty market is a growing factor in the overall
world market. With the strong commitment to quality from the regional
commercial farming industry, buyers can be sure of reliable quality and
continuity of supply. On a long term basis, the company offers fixed
prices that can be negotiated for periods of up to 5 years.»
Even the packing requirements can be specialized. For some
wholesalers, customized bags are designed that promote quality estate
coffees--attractive for display purposes and to include the
wholesaler's name.
The company is also deeply involved with tea exports from Zimbabwe
and especially from Malawi, where estate tea production at around 40,000
tons is a much higher volume commodity than coffee. These tea exports
are managed in the same manner as coffee, with all teas consolidated in
Johannesburg for final quality control and containerization. This
means--as some smaller tea and coffee packers and roasters require--that
the company can even do combined shipments of both commodities.
For a different angle on the region's coffee industry, Fiona
McDonald of Zimbabwe Coffee Mill Ltd said: «It's no secret
that our coffee industry has been adversely affected by the
country's land redistribution exercise, with almost half of the
nation's crop having been affected. However, Zimbabwean farmers are
resilient in the face of difficulties. They continue to produce a high
quality crop similar to that of the Kenyan Arabica in its clean, mild
cup, balanced acidity and body.»
Zimbabwe Coffee Mill Ltd. is the country's largest green
coffee processor, situated in the Eastern Highlands capital city of
Mutare. A service company, wholly owned by both commercial and
small-scale growers, the Mill was set up in 1994 following deregulation of the coffee industry.
The primary function of the Mill is to process green coffee to
internationally acceptable standards. It issues a quality certificate
against every parcel of coffee that it exports, to verify that the
coffee has been graded according to strict quality standards.
The company's fully washed coffees meet European Preparation
grading standards and comply with the European Contract for Coffee. The
plant has a hulling facility for parchment coffee, and a Pinhalense
grading line with capacity of eight tons per hour. Storage capacity in
its two large warehouses is around 2,200 tons.
Whilst its core function is to offer a grading, blending and
bagging service to growers, Zimbabwe Coffee Mill also markets coffee on
behalf of growers wishing to use this service. The Mill has
well-established links with several international buyers and traders,
who have come to rely on the Mill for consistency of supply and quality
of product. Much of the coffee marketed by the Mill is sold through an
in-house tender system, whereby buyers are invited to submit bids,
normally on the basis of samples but sometimes on an unseen basis.
The Mill has also adapted to Zimbabwe's changing economic
fortunes by developing innovative mechanisms to sustain the operations
of the country's coffee growers. Farmers have found it difficult to
source local funding of their operations on an individual basis. So, for
the past three years, the Mill has sourced seasonal financing through a
progressive local bank, to on-lend to growers. This arrangement has
benefited both the growers and the Mill in terms of ensuring continued
throughput of coffee.
The Mill has tried to encourage the development of small-scale
producers' crops by offering advance payments within 10 days of
delivery to the Mill, followed by the return of any profits made on the
sale of the crop. The Mill has also been involved in securing scarce
commodities on behalf of all growers, such as chemicals, fertilizers and
fuel. These commodities have become increasingly difficult to procure owing to the country's limited foreign currency resources. The Mill
has also ventured into a new value-adding initiative: a small roasting
operation named Safari Roasting (Private) Limited. The roasting company
has the advantage of being able to tap into some of the best coffee
produced in Zimbabwe through its association with the Mill. Safari
Roasting is also able to draw on the expertise of the Mill's chief
liquorer, Caiphas Mlambo, who trained under Jeremy Wakeford,
Zimbabwe's best-known liquorer.
Safari Roasting presently offers two main blends: its Safari Roast
Classic Blend, using some of the finest coffee available from Zimbabwean
growers, and its Safari Roast House Blend, a very drinkable, pleasant
coffee for daily consumption. The company is also open to partnerships
with established suppliers regionally and internationally, and is able
to develop blends to suit different clients' particular
requirements.
The Classic and House Blend coffees are packaged in high-quality,
re-sealable pouches produced by one of the best packaging factories in
South Africa, and are primarily destined for export. The African safari
theme is used in all marketing material. While still in its early stages
of development, and operating a Pinhalense roaster with a small roasting
capacity, the company looks forward to sustained growth in the years to
come.
Like all producers worldwide, Zimbabwean coffee growers have
suffered from the low world producer prices. The Mill has employed a
European marketing agent, Paul Spear, to assist in developing new
markets and in promoting the country's coffee. Zimbabwe Coffee Mill
and Safari Roasting will both participate at the East African Fine
Coffee Association Conference and Exhibition to be held in Nairobi,
Kenya from February 18-23, 2004.
Looking at trends from the growers' viewpoint, it's worth
considering the regional statistics published by FAS/USDA. In the year
1999/2000 the total production for Malawi was 59,000 bags; Zambia
58,000; Zimbabwe 122,000. The forecast for 2003/2004 was Malawi 65,000
bags; Zambia 90,000; Zimbabwe 115,000. But later estimates for the
current crop year suggest that Zambia's production will top 105,000
bags.
A detailed review of Zambia's ambitions was published in Tea
& Coffee Trade Journal's September 2003 issue, which envisaged
a potential three-fold increase in production within the next 10 years.
There is no shortage of land or water resources, and the government
actively encourages the transfer of under-utilized land to commercial
farming, usually on a 99-year renewable lease. But the main handicap is
the lack of long-term finance.
This is an important factor, as commercial coffee farms in Malawi,
Zambia and Zimbabwe are 100% under irrigation, with the majority using
drip line irrigation, while the center pivots are growing in popularity.
These drip lines and center pivots are also used to apply fertilizers
and chemicals, which can be introduced through the water filtration
plants that feed the irrigation system. The capital and input costs of
these technologies are an obstacle for the smallholder sector.
Production in Malawi has remained relatively static, as commercial
farmers find better financial results from tea or tobacco. In Zimbabwe,
the future depends on the political actions of the government.
Coffee today in Zimbabwe: the grower's perspective
As readers will no doubt be aware, Zimbabwe has been frequently in
the news of late for numerous reasons. Over 70% of the population are
unemployed. Inflation is officially estimated at 600%, but in reality
are already over 1000%. The economy is likely to contract by
double-digit figures this year.
Altogether it remains an extremely challenging environment in which
to do business. In light of the prevailing economic climate, the biggest
headaches today are the spiraling, and in real terms prohibitive, costs
of transport--besides, ironically, a general shortage of labor. Add in
the collapsing public sector (postal service, public health system,
telecoms and power) and you have a very mixed picture.
Richard Le Vieux, director of the Farfell Coffee Estateat Chipinge
on the Mozambique border said: «Amid these and other difficulties,
the coffee sector still continues to move ahead with a high level of
skills and material input. Although the national crop is today half of
its peak level some years ago, the high end of local production
continues to impress industry professionals and coffee lovers the world
over.
»Quality prospects for this year's harvest (recently
ended) appear promising as rainfall, relative humidity and sunshine
hours have been generous to us this year.
«Innovation in the Zimbabwe coffee industry continues apace.
At the Farfell Estate, the most recent trials of both the Bourbon and
Mundo Nuovo varieties are looking very promising,» he remarks.
«We are alone in having a commercial hectarage of the Costa Rica 95
variety, now in its 4th year of production. This has proved a hardy tree
for our conditions, although the cup quality is not quite as fine as
that produced by the Mundo Nuovo trees, which now make up one third of
the plantation.
»Regular soil and leaf analysis is still carried out for the
Estate, and an annual pH adjustment is still made to improve soil
acidity and enhance quality production.
«One recent development that is less encouraging has been the
reticence of some traditional buyers of Zimbabwe coffee to continue
supporting those of us struggling to maintain standards and quality
production. That is purely because of a perceived political threat to
the continuity of supply from this otherwise small origin. Certain
American buyers fall into this category, although Europe and Japan
continue to give us their support, and have even increased it!»
For more information on Zimbabwe Coffee Mill or Safari Roasting, go
to www.zimcoffee.com or email [email protected] or
[email protected].
Zambia Coffee Growers' Association, Ground Floor, T.A.Z.
House, corner ChaChaCha/Chiparamba Roads, P.O. Box 35388, 10101 Lusaka,
Zambia. Web site: www.zambicacoffee.com.
Reg Butler is a freelance journalist who covers the tea, coffee,
and tobacco industries for Lockwood Publications. He can be reached via
email at: [email protected].
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million bags, the output of the Central and Southern African countries
is relatively small. Production for 2003/04 is estimated at 115,000 bags
for Zimbabwe, 105,000 for Zambia (which could increase to 150,000 in
three years) and 65,000 for Malawi. These countries grow only Arabica,
which is comparable in quality to that of Kenya. Virtually the entire
production is exported, as domestic consumption is minimal.
Historically, coffee was first introduced into Central Africa in
1876, with tea following in 1888. Present-day Malawi was the first into
the business, followed soon after by Zimbabwe and finally Zambia--the
territories formerly known as Nyasaland, Southern Rhodesia and Northern
Rhodesia. Some of the original British settlers introduced their planter know-how from the Indian sub-continent. Today, the coffee crops are all
fine washed Arabicas, which are mainly grown and graded on
well-established estates, while smaller quantities are produced by
smallholders who are helped by expert advice from the commercial
growers.
The Malawi coffee is generally lower grown than the others in the
region, and has a light to medium body, medium acidity, and a nutty
flavor in the cup. The Zambia and Zimbabwe coffees are light to medium
in body, medium to good in acidity, with a nutty to winey flavor in the
cup.
The overall picture is described by Lionel de Roland-Phillips, a
director of I. & M. Smith (Pry) Ltd--an import-export company based
since 1915 in Johannesburg, with offices in Malawi and Zimbabwe, and an
associate office in Zambia. «The professional management of the
regional coffee production results in a well graded product to suit both
the conventional and gourmet roasting industries,» he says.
«We also export good quantities of select quality estate coffees,
for the specialty industry. These are shipped to both the larger
specialty roasters and to specialty coffee wholesalers, who distribute
to the micro roasters. This special client base includes customers in
North America, Europe, Japan, Australasia and the Middle East.
»Individual estate coffees are shipped from all three origins.
The coffees are all sent south in break bulk trucks to our central
Johannesburg warehouse for final quality control and containerization.
«The altitude of the I & M Smith warehouse is 5,400 ft.
above sea level and at 26 degrees South latitude, which is 2.5 degrees
south of the tropics. The Johannesburg climate ensures ideal storage
conditions with a very low humidity factor and a temperature range
within the warehouse of 14-24[degrees]C. Shipments are made in regular
320-bags 19.2 Mt net containers, and also in bulk containers of the
equivalent of 360 bags 21.6 MT net per container.
»If required, mixed containers of rotate and customized
coffees can be shipped. This can give the lower volume customer a
container that has coffees of all three origins, and likewise a range of
grades from each origin. For example an AA and PB from each origin could
deliver a 300-320 bag mix of three origins and therefore, six grades, to
allow for more regular imports of a good variety of fresh coffees.
«This specialty market is a growing factor in the overall
world market. With the strong commitment to quality from the regional
commercial farming industry, buyers can be sure of reliable quality and
continuity of supply. On a long term basis, the company offers fixed
prices that can be negotiated for periods of up to 5 years.»
Even the packing requirements can be specialized. For some
wholesalers, customized bags are designed that promote quality estate
coffees--attractive for display purposes and to include the
wholesaler's name.
The company is also deeply involved with tea exports from Zimbabwe
and especially from Malawi, where estate tea production at around 40,000
tons is a much higher volume commodity than coffee. These tea exports
are managed in the same manner as coffee, with all teas consolidated in
Johannesburg for final quality control and containerization. This
means--as some smaller tea and coffee packers and roasters require--that
the company can even do combined shipments of both commodities.
For a different angle on the region's coffee industry, Fiona
McDonald of Zimbabwe Coffee Mill Ltd said: «It's no secret
that our coffee industry has been adversely affected by the
country's land redistribution exercise, with almost half of the
nation's crop having been affected. However, Zimbabwean farmers are
resilient in the face of difficulties. They continue to produce a high
quality crop similar to that of the Kenyan Arabica in its clean, mild
cup, balanced acidity and body.»
Zimbabwe Coffee Mill Ltd. is the country's largest green
coffee processor, situated in the Eastern Highlands capital city of
Mutare. A service company, wholly owned by both commercial and
small-scale growers, the Mill was set up in 1994 following deregulation of the coffee industry.
The primary function of the Mill is to process green coffee to
internationally acceptable standards. It issues a quality certificate
against every parcel of coffee that it exports, to verify that the
coffee has been graded according to strict quality standards.
The company's fully washed coffees meet European Preparation
grading standards and comply with the European Contract for Coffee. The
plant has a hulling facility for parchment coffee, and a Pinhalense
grading line with capacity of eight tons per hour. Storage capacity in
its two large warehouses is around 2,200 tons.
Whilst its core function is to offer a grading, blending and
bagging service to growers, Zimbabwe Coffee Mill also markets coffee on
behalf of growers wishing to use this service. The Mill has
well-established links with several international buyers and traders,
who have come to rely on the Mill for consistency of supply and quality
of product. Much of the coffee marketed by the Mill is sold through an
in-house tender system, whereby buyers are invited to submit bids,
normally on the basis of samples but sometimes on an unseen basis.
The Mill has also adapted to Zimbabwe's changing economic
fortunes by developing innovative mechanisms to sustain the operations
of the country's coffee growers. Farmers have found it difficult to
source local funding of their operations on an individual basis. So, for
the past three years, the Mill has sourced seasonal financing through a
progressive local bank, to on-lend to growers. This arrangement has
benefited both the growers and the Mill in terms of ensuring continued
throughput of coffee.
The Mill has tried to encourage the development of small-scale
producers' crops by offering advance payments within 10 days of
delivery to the Mill, followed by the return of any profits made on the
sale of the crop. The Mill has also been involved in securing scarce
commodities on behalf of all growers, such as chemicals, fertilizers and
fuel. These commodities have become increasingly difficult to procure owing to the country's limited foreign currency resources. The Mill
has also ventured into a new value-adding initiative: a small roasting
operation named Safari Roasting (Private) Limited. The roasting company
has the advantage of being able to tap into some of the best coffee
produced in Zimbabwe through its association with the Mill. Safari
Roasting is also able to draw on the expertise of the Mill's chief
liquorer, Caiphas Mlambo, who trained under Jeremy Wakeford,
Zimbabwe's best-known liquorer.
Safari Roasting presently offers two main blends: its Safari Roast
Classic Blend, using some of the finest coffee available from Zimbabwean
growers, and its Safari Roast House Blend, a very drinkable, pleasant
coffee for daily consumption. The company is also open to partnerships
with established suppliers regionally and internationally, and is able
to develop blends to suit different clients' particular
requirements.
The Classic and House Blend coffees are packaged in high-quality,
re-sealable pouches produced by one of the best packaging factories in
South Africa, and are primarily destined for export. The African safari
theme is used in all marketing material. While still in its early stages
of development, and operating a Pinhalense roaster with a small roasting
capacity, the company looks forward to sustained growth in the years to
come.
Like all producers worldwide, Zimbabwean coffee growers have
suffered from the low world producer prices. The Mill has employed a
European marketing agent, Paul Spear, to assist in developing new
markets and in promoting the country's coffee. Zimbabwe Coffee Mill
and Safari Roasting will both participate at the East African Fine
Coffee Association Conference and Exhibition to be held in Nairobi,
Kenya from February 18-23, 2004.
Looking at trends from the growers' viewpoint, it's worth
considering the regional statistics published by FAS/USDA. In the year
1999/2000 the total production for Malawi was 59,000 bags; Zambia
58,000; Zimbabwe 122,000. The forecast for 2003/2004 was Malawi 65,000
bags; Zambia 90,000; Zimbabwe 115,000. But later estimates for the
current crop year suggest that Zambia's production will top 105,000
bags.
A detailed review of Zambia's ambitions was published in Tea
& Coffee Trade Journal's September 2003 issue, which envisaged
a potential three-fold increase in production within the next 10 years.
There is no shortage of land or water resources, and the government
actively encourages the transfer of under-utilized land to commercial
farming, usually on a 99-year renewable lease. But the main handicap is
the lack of long-term finance.
This is an important factor, as commercial coffee farms in Malawi,
Zambia and Zimbabwe are 100% under irrigation, with the majority using
drip line irrigation, while the center pivots are growing in popularity.
These drip lines and center pivots are also used to apply fertilizers
and chemicals, which can be introduced through the water filtration
plants that feed the irrigation system. The capital and input costs of
these technologies are an obstacle for the smallholder sector.
Production in Malawi has remained relatively static, as commercial
farmers find better financial results from tea or tobacco. In Zimbabwe,
the future depends on the political actions of the government.
Coffee today in Zimbabwe: the grower's perspective
As readers will no doubt be aware, Zimbabwe has been frequently in
the news of late for numerous reasons. Over 70% of the population are
unemployed. Inflation is officially estimated at 600%, but in reality
are already over 1000%. The economy is likely to contract by
double-digit figures this year.
Altogether it remains an extremely challenging environment in which
to do business. In light of the prevailing economic climate, the biggest
headaches today are the spiraling, and in real terms prohibitive, costs
of transport--besides, ironically, a general shortage of labor. Add in
the collapsing public sector (postal service, public health system,
telecoms and power) and you have a very mixed picture.
Richard Le Vieux, director of the Farfell Coffee Estateat Chipinge
on the Mozambique border said: «Amid these and other difficulties,
the coffee sector still continues to move ahead with a high level of
skills and material input. Although the national crop is today half of
its peak level some years ago, the high end of local production
continues to impress industry professionals and coffee lovers the world
over.
»Quality prospects for this year's harvest (recently
ended) appear promising as rainfall, relative humidity and sunshine
hours have been generous to us this year.
«Innovation in the Zimbabwe coffee industry continues apace.
At the Farfell Estate, the most recent trials of both the Bourbon and
Mundo Nuovo varieties are looking very promising,» he remarks.
«We are alone in having a commercial hectarage of the Costa Rica 95
variety, now in its 4th year of production. This has proved a hardy tree
for our conditions, although the cup quality is not quite as fine as
that produced by the Mundo Nuovo trees, which now make up one third of
the plantation.
»Regular soil and leaf analysis is still carried out for the
Estate, and an annual pH adjustment is still made to improve soil
acidity and enhance quality production.
«One recent development that is less encouraging has been the
reticence of some traditional buyers of Zimbabwe coffee to continue
supporting those of us struggling to maintain standards and quality
production. That is purely because of a perceived political threat to
the continuity of supply from this otherwise small origin. Certain
American buyers fall into this category, although Europe and Japan
continue to give us their support, and have even increased it!»
For more information on Zimbabwe Coffee Mill or Safari Roasting, go
to www.zimcoffee.com or email [email protected] or
[email protected].
Zambia Coffee Growers' Association, Ground Floor, T.A.Z.
House, corner ChaChaCha/Chiparamba Roads, P.O. Box 35388, 10101 Lusaka,
Zambia. Web site: www.zambicacoffee.com.
Reg Butler is a freelance journalist who covers the tea, coffee,
and tobacco industries for Lockwood Publications. He can be reached via
email at: [email protected].