This region in the southwest of Ethiopia is a large producer of commercial-grade coffee. It grows at an altitude of 1,400 to 2,100 m.a.s.l. Also spelled as Djimmah, coffees from this region are reportedly best when washed and can take on a medicinal flavour if natural processed. honey processed coffee from Jimma, it’s my current favourite. It has some stone fruit flavours of yellow plum and apricot, some tropical flavours of mango, and some sweet citrus flavours of orange zest. A bright citric acidity and a lovely silky body holds the coffee together. The finish is clean and satisfying. 

This natural processed coffee is grown in south western Ethiopia in the regions of Kaffa and Illubabor. Although these areas account for around 50% of the coffee exported from Ethiopia (most of it commercial grade) they also produce a restricted amount of specialty grade coffee which is mainly forest harvested.

Forest harvested basically means it is self sown and grows under the shade of natural forest trees. Forest coffee offers a wide diversity for selection and breeding so as to have plant stock selected for disease resistance, high yields and top quality in terms of aroma as well as flavour. Forest coffee accounts for about 10% of the total coffee production in Ethiopia.

We have cupped many coffees from Djimmah before and have always been disappointed by the flavour distractions in the cup in terms of earthy or musty flavours which generally come from no care or attention given to picking or processing. This forest harvested lot is very different.

Djimma Coffees

Client Name
: Leul Kelem
: Djimma Coffee
Start Date
: Dec 22, 2010
End Date
: Jul 01, 2021
: Completed