Munyaradzi Jera, born in the small town of Gweru in the Midlands region of Zimbabwe, has a background as diverse and rich as the cultures he has embraced throughout his career. His career has flourished, from a barista to a coffee connoisseur, mastering the art of roasting and brewing while simultaneously establishing a thriving food forest.
Many years ago, Jera studied finance and investment management. He started working as job costing personnel for various civil and electrical engineering companies, which took him to different countries in Africa and Asia.
“Through a lot of travelling and work in different countries, I began to embrace different cultures, allowing myself to have an open mind and experience diversity. I then became an explorer of different things, food, culture, and ways of living,” he shares.
Today he shares his love for coffee through tasting experiences at The Coffee Roasting Company, based at Lourensford Wine Estate in Somerset West in the City of Cape Town.
From horticulture to roasting
A significant career shift occurred when Jera moved into the horticulture industry in Botswana, motivated by agriculture’s potential to alleviate poverty and unemployment.
“I had an opportunity to work in one of the biggest horticulture farms in Botswana, which was right in the midst of the amazing Tuli Block. I then got inspiration to view the world differently,” he notes.
Drawing from his experiences in economically challenged Zimbabwe, Jera initiated a programme to employ people from underprivileged communities during peak seasons. The farm offered free transport and, for foreigners, assistance with work permits and travel documents.
Jera’s entrepreneurial spirit eventually took him to South Africa, where he joined the hospitality industry and later The Coffee Roasting Company. “After spending a couple of years with Smudge Styled Food, I got an offer from The Coffee Roasting Company.”
The Coffee Roasting Company
Starting as a barista in 2014, Munyaradzi’s passion for coffee grew, leading him to master the complexities of coffee cultivation, roasting, and brewing.
“Joining an organisation that is so passionate about coffee and specialises in a huge selection of speciality coffees, I then studied and worked very hard to learn about coffee – from the nursery bed in plantations until it’s in the cup. Since then, coffee life has become a lifestyle for me,” he says.
Under his guidance, The Coffee Roasting Company now roasts over 30 single origin coffees globally, offers exclusive blends, and provides comprehensive training and consultation services.
“We are so particular about coffee that we only do small-scale roasting. We sell a lot of different coffee equipment and accessories as well. I’m directly involved with anything that’s coffee-related, including helping source green beans, managing the roasting processes, and overseeing in-house brewing.”
Jera conducts monthly workshops on coffee roasting, packaging, and brewing, and offers consultations for those interested in starting coffee-related businesses. His dedication to coffee is also reflected in his book, “A Story Told About Coffee”, with a second book on coffee’s health benefits in progress.
“During this time, I have managed to write a book about coffee, “A Story Told About Coffee”, which is currently available as an eBook or PDF,” he says.
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A sustainable food forest
In addition to his coffee ventures, Munyaradzi is committed to sustainable agriculture.
“A year and a half ago, I decided to embark on a new adventure. I went back home and acquired some heirloom seeds that have been in the family for over five generations. With pride in coming from a farming family, I felt there was a need to change the way we grow our food,” he shares.
Jera established a food forest, practising organic companion planting of vegetables to promote community-based food cultivation and sustainability.
“I want us to go back to our traditional ways of growing food, eat healthy food, and live a healthy life. We have lost our identity as Africans, which we need to restore. Our local supermarkets have become gardens where we get all our produce, yet we need to use our God-given land and hands to grow proper food,” he says.
Initially, Jera grew vegetables in buckets due to a lack of land, demonstrating that even those without space can grow their own food. “I used five-litre buckets. In each bucket, I had three to five different plants and herbs. After I started the bucket farming, 5-6 months later, I met AJ Greyling, who offered me a piece of land.”
Excited by the opportunity, Jera transformed the land through extensive hand-digging and bed-making. His farm now yields more produce than his family can consume and supports a local community exchange.
“My small farm has produced a lot of spinach, kale, covo, carrots, beetroots, cocktail tomatoes, sweet potatoes, watermelons, aubergines, onions, and chillies,” he adds.
Additionally, he supplies local restaurants with fresh produce.
Overcoming challenges through learning
Jera’s transition from coffee-making to mastering the entire coffee production process involved significant learning and equipment proficiency under the mentorship of Zita Rabek.
“I also started to study further until a time came when I was able to handle everything on my own. The challenge with the coffee industry is that you never reach a point where you know everything. Coffee is evolving at a very high pace, and we continue to learn every day,” he explains.
The introduction of a deli and restaurant at the roastery brought new challenges and opportunities.
His first year of food forest cultivation was experimental, with trials to identify thriving crops. He faced pests, storms, and extreme cold, but through perseverance and pest management, Jera has maintained his ecosystem.
“As for pests, I have left them as part of the ecosystem. The bugs will eat what they can, and I will eat from what’s left. However, I am working on research on how to make organic pesticides with natural salts, oil, and worm tea.”
Looking ahead, Jera plans to expand his impact through The Coffee Roasting Company and continue his research and writing on coffee and health. He advises aspiring individuals to showcase their abilities, work diligently, and restore African identity through traditional agricultural practices.
“We need to make our ancestors proud as we restore Ubuntu. We have lost our identity in all aspects. It’s all influenced by the food we eat, the way we dress, speak, and portray ourselves – even the way we look; it’s all about the food we eat. We have lost who we are.
“All these diseases we succumb to today come from the poisoned foods and meats we eat every day. I believe a strong, healthy mind is made from eating healthy,” he shares.
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