Fruity, Chocolatey, Creamy Body
Altitude: 1900-2100 M
Process: Natural, Grade 3
Harvest: Current crop
Availability: SPOT, USA
Water Acidity: .623
In downtown Djimma sits a large statue of a ceremonial Ethiopian coffee pot, highlighting the importance of coffee to this region. As the largest city in southwestern Ethiopia, the coffee culture in Djimma runs deep – this town was the former capital of the historic Kaffa province, which many believe to be the area where coffee was first discovered by a goatherd and his famous dancing goats.
Djimma has a tropical rainforest climate with hearty rains during its longer-than-average wet season (March to October). The region is known for its honey, and that’s not the only sweetness that comes from this soil. For hundreds of years, coffee tree varieties in this area have evolved and cross-pollinated to create complex, well-developed fruit flavors that can only be achieved through heirloom cultivation.
The Djimma region produces a lot of coffee, accounting for almost half of Ethiopia’s total production. Once Djimma’s long rainy season is over, this coffee is harvested and brought to local mills. Producers pay careful attention during processing to ensure even, thorough drying before the coffee is hulled, sorted, and shipped. Carrying the full flavors of the historic region in which it grows, this coffee makes a wonderful addition to blends.