The natural process brings out the blackberry fruit and the umami flavours you don't find in washed coffees. Great for filter coffees or an espresso with a difference.
Farm: DEBAKUL Farm
Village: Yeche Elfeta
Zone: Limu Kosa
Altitude: 1700-1800 meters above sea level
Soil type: red-brown, well-drained fertile clay soil
Soil depth: above 1.5 meter
Water source: springwater
Grade: grade 1
Cupping notes: fragrance and aroma of tobacco, blackberry. Taste: some tobacco notes, yellow plum, and black tea
Cupping score: 85.75 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 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.
Excellent coffee varieties come from Djimmah, which has a plentiful indigenous forest. Most of the coffee is grown under thickly forested areas, and specialty coffee that's 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 meters.
The environment is generally high altitude shade forest, with no real need for any chemicals 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.