Marlvin Chieza was never one for beer or spirits.
Even cider didn’t quite hit the spot; most of what Chieza tried was just too sweet.
But when friends introduced him to the dry equivalent, it sparked an idea and changed the course of his life.
“I’ve always had a passion for food processing,” says Chieza, who recalls first fermenting milk and making yogurt at his home in Rusape, Zimbabwe. “When my friend offered dry cider at a party, almost an apple wine, everything changed. Suddenly, I saw the opportunity to help our farmers and create something that celebrates local tastes.”
Nyanga Craft Ciders Owner Marlvin Chieza (left) and Managing Director Shalom Mele showcase the cidery’s diverse range of products made from local apples and fruit.
When the COVID-19 pandemic hit, Chieza opted to make the most of his time at home, studying every video on cider he could find. It would lead him to the Cider and Perry Production – A Foundation course, offered by Brock University’s Cool Climate Oenology and Viticulture Institute (CCOVI) through the Cider Institute of North America (CINA).
His success in the course would motivate him to leave his laboratory career in 2021 to open Zimbabwe’s first cidery, Nyanga Craft Cider.
“The experience with CINA was exactly what I hoped for — to understand the science of the fermentation process and how to manipulate flavours by pushing the pH levels to achieve our desired flavours,” Chieza says. “The education took my capabilities to a whole new level and connected me to cider makers and industry experts around the world.”
CCOVI Cider and Perry Production instructor Steven Trussler, who led Chieza’s course, calls him an “inspiring example” of what a student can do when combining drive, determination and critical teachings.
“Marlvin has taken what he’s learned about cider production and transformed that into a career that is creating opportunities not only for himself but also for others in his community,” Trussler says. “CCOVI is thrilled to have been a part of his journey, as we have been for so many students from across Canada and around the world.”
Chieza is committed to using only Nyanga apples at his cidery, leveraging local farmers to build out a diverse product line that includes juices, apple cider vinegars and, of course, cider.
Established in 2016, CINA has set the industry standard for cider production and education. Courses taught by instructors at Brock, Cornell, Virginia Tech and Washington State universities, as well as world-renowned cider makers and consultants, have made North America a focal point for U.K., French and other cider cultures now seeking advice.
CINA Executive Director Brighid O’Keane says Chieza was among the first participants in the Cider and Perry Production course when it moved online during the pandemic.
“Not having to travel to North America to take the course created a world of possibilities,” she says. “We connected him with him with the Cider Production Education Fund to help him realize his vision for Zimbabwe’s first cidery.”
Looking to the future, Chieza hopes to “take our products to Cape Town, Zanzibar, the Seychelles or Madagascar, so Nyanga becomes synonymous with all of African cider.”
“With the knowledge and skills, we are even working to innovate and create our own version of a sparkling cider that showcases Nyanga’s terroir,” he says.
Available through CCOVI, the next offering of Cider and Perry Production – A Foundation begins Thursday, Sept. 5. The 12-week online course is an opportunity for participants to build their careers upon the fundamentals of fermentation skills, critical networking opportunities, and the history and traditions of cider.
Source: brocku.ca
