Ethiopian Djimma

Djimma’s coffee stands out for its unique character and accessibility, making it a popular choice for both seasoned coffee aficionados and those just beginning their coffee journey.

Djimma, one of Ethiopia's largest and most prolific coffee growing regions, produces a significant portion of the country's export. Nestled in the southwestern highlands, the region boasts fertile volcanic soil, high altitudes, and abundant rainfall, all crucial elements for cultivating exceptional Arabica beans.

Flavor Profile:

Djimma coffee is typically known for itsfull body, earthy notes, and a more muted aciditycompared to other Ethiopian varieties like Yirgacheffe or Sidamo. While the specific nuances can vary depending on the processing method and specific micro-region, a general Djimma profile often includes:

• Body: Medium to full, providing a satisfying and substantial mouthfeel.
• Acidity: Lower acidity than other Ethiopian coffees, making it a gentler option for those sensitive to bright acidity.
• Flavor: Earthy and spicy undertones are common, with hints of herbs, wine, and sometimes even a subtle sweetness.
• Aroma: Often earthy and aromatic, with hints of spice and dark chocolate.

Processing Methods:

Djimma coffee is typically processed using thedry (natural) method. This involves drying the whole coffee cherries in the sun, allowing the sugars from the pulp to permeate the bean, resulting in a bolder, fruitier, and sometimes more complex flavor profile. This method often contributes to the earthy and sometimes even slightly fermented notes found in Djimma coffee.