Ethiopia Djimmah Gr1 – Natural

Ethiopian Djimmah Gr1 – Natural

JBL Code: C1-ETH-16

Farm: DEBAKUL Farm
Village: Yeche Elfeta
Region: Oromia
Zone: Limu Kosa
Altitude: 1700-1800 meters above sea level
Soil Type: Red brown, well drained fertile clay soil
Rainfall: 1795-2150mm
Soil Depth: Above 1.5 meter
Water source: Spring water
Variety: Djimmah
Process: Natural
Grade: Grade 1
Cupping Notes: Aroma of chocolate, molasses and notes of white pepper. Flavour of tangarine and white pepper. Medium round body.
Cupping Score: 83 points

About the region

This coffee is grown in the Djimmah area (in Ethiopia known as Jimma) in the southwest part of the country. The town of Djimmah is physically quite small, although the population in the area makes it one of Ethiopia’s densest settlements after Addis Ababa. Djimmah coffee represents the bulk of Ethiopian Coffee Export, as it covers almost 50% of it. It is a coffee mainly appreciated for its strong acidity and body. Unlike common understanding and knowledge, Djimmah is an area of multiple indigenous forest varieties from where excellent coffee types derive. Most of the coffee is grown under thick forested areas, and specialty coffee not widely known can be found. Often used in blends, it commands a premium over other African unwashed Arabicas due to its clean cup and good flavour. The bulk of Djimmah coffee comes from the Illubabor region which has an altitude of 1750 to 2000 m.

The environment is generally high altitude shade forest grown coffee, with no real need for any chemical inputs thanks to the rich soil and lack of insect pests. Ethiopians generally believe in growing coffee in balance with the land, resisting intensive planting and yield demand, which would require fertilisers and other artificial controls. Djimmah coffee is handpicked and traditionally dry (natural) processed.

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