Zimbabwe, formerly Rhodesia, has been exporting an excellent coffee to the United States for some years. It is a wet-processed coffee grown on medium-sized to large farms, mainly in the mountainous Chipinge region in eastern Zimbabwe, bordering Mozambique. It is still another variant on the acidy, winy-toned coffees of East Africa. Some importers rank Zimbabwe with the best Kenya coffees. Samples I have tasted over the years are not so deeply dimensioned or rich, but it is a fine medium-bodied, complexly wine- and berry-toned African-style coffee. The best grade is AA. Smaldeel and La Lucie are recent, prominent estate names.