Origin
- Region: Ethiopia Djimmah (Jimma) Growing Region
- Variety: Heirloom variety
- Process: Natural
- Roast: Cinnamon Roast
- Altitude: 1800m
- Sample Batch:
- Grower:
Flavor Notes:
Aroma of cherry tomatoes with a hint of fermented wine. Flavor notes of lime, citrus, and grapefruit peel upon tasting.
- Aroma: Medium
- Cleanliness: Average
- Sweetness:Medium
- Acidity:Medium
- Body:Average
- Bitterness:None
- Aftertaste:Medium
- After Cooling:Medium
JimmaCoffee Bean Intro:
Ethiopia is the birthplace of coffee. Legend has it that an unnamed shepherd discovered the mysterious red fruit—coffee—that has remained popular to this day while herding sheep in the forests of western Ethiopia, thus opening up a millennia-long coffee market. Ethiopia remains one of the world’s most important coffee-exporting countries, with major producing regions including Sidamo, Yirgacheffe, Kochere, Harar, and Jimma.
Djimma coffee is grown in Ethiopia’s Illubabor and Kaffa regions, at altitudes between 1,340 and 1,830 meters, with an annual production and export volume of about 60,000 tons. Djimmah is also known as Jimma Coffee.
Djimmah coffee is typically grown at elevations between 1,340 and 1,830 meters, an altitude that provides ideal climatic conditions for coffee cultivation. The plants are also protected from the midday sun by forest trees, which helps retain soil moisture.
The town of Djimmah is actually quite small, yet Djimmah coffee accounts for the majority of Ethiopia’s coffee exports, making up nearly 50%.
Coffee production near Djimmah is almost entirely carried out by smallholder farmers. Here, coffee is cultivated using traditional methods and processed with natural techniques (natural/dry process). The Ethiopian government, under the guise of the Coffee and Tea Authority, specifically handles issues such as determining the price at which factories purchase coffee from farms. This is a legacy of the nationalization program that turned all the country’s coffee processing facilities into farmer cooperatives. All coffee production in Ethiopia, whether cultivation or processing, is now strictly regulated and licensed by the Coffee and Tea Authority.
[Ethiopia Jimma]
Country: Ethiopia
Region: Jimma
Altitude: 1,800m
Processing Method: Natural
Variety: Local Landrace
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Region Intro:
Djimmah (bulk commercial bean region): altitude 1,350-1,850 m | forest/semi-forest system |
Djimmah is the capital of the Kaffa forest or Kaffa Province. The English spelling is very inconsistent; on most maps it appears as Jimma, but on coffee burlap sacks it is spelled Djimmah. This is Ethiopia's largest coffee-producing region, accounting for 1/3 of exports.
The Kaffa forest is known for its original wild varieties. Djimmah is the collection and distribution center for Kaffa in this region. Farmers habitually transport what they pick in the forest area to Djimmah, then mix hundreds of varieties together to sell as commercial beans, which obscures the aroma of many delicious varieties.
Washed specialty Djimmah, although lacking the orange aroma and floral charm of Yirgacheffe, has a flavor profile that is quite clean and transparent, similar to Central American specialty coffees. Commercial-grade specialty Djimmah is very [popular] in Taiwan, China
Brewing Tips:
Recommended Brewing Method: Pour Over
Filter: v60
Water Temperature: 90-92°C
Coffee Dose: 15g
Coffee-to-Water Ratio: 1:15
Grind Size: Medium-Fine (80% through a 20-mesh sieve, Chinese standard)
Brewing Technique: Pulse Pouring
Bloom with 30g of water for about 30 seconds, then pour 125g of water in small circular motions centered around the coffee bed. Pause when the water level drops just before exposing the coffee bed, then continue pouring to reach 225g total. Remove the filter when the water level is about to expose the coffee bed again. (Timing starts at bloom.) Total brew time: 2’00”.
