The Southern African macadamia harvest runs from March into August, and here in the Eastern Highlands we are now past the halfway mark of the 2026 season. This is the time of year when the whole estate runs at full stretch — picking crews in the orchard blocks from first light, the dehusker running through the day, and the curing plant working around the clock. Here's how the season is shaping up.
In the orchards
Across our 80 hectares and 20,000-plus trees, nut drop has been steady and the Beaumont blocks are once again carrying the bulk of the crop. The altitude here — around 1,100m — means our nuts mature a little more slowly than lower-lying origins, and that slower finish is exactly what concentrates oil content and lifts kernel recovery. Early cracking tests on this season's intake are tracking comfortably above the 30% kernel recovery mark we grade against.
On the drying floor
Every batch this season has gone through our Advanced AI Curing programme, with each bin's drying curve monitored and adjusted continuously rather than run on a fixed timer. The practical result is consistency: batch after batch coming off the floor at or below 2% kernel moisture without the over-dried brittleness that aggressive heat produces. For export buyers, that consistency is the whole point — see our guide to why moisture content matters for the detail.
What this means for buyers
Graded lots from the 2026 harvest are being booked now. As always, our grades run from 18mm standard lots up to hand-finished 22mm+ premium — current specifications and indicative pricing are on the products page, quoted FCA Chipinge with FOB Beira/Durban and CIF options on request.
If you're an importer, processor or roaster looking at Zimbabwean origin for the first time, start with our guide to buying macadamia nuts from Zimbabwe, or go straight to a trade enquiry — samples from this season's lots are available now, and early bookings get first pick of the premium grades.