Description

Ethiopian Djimmah is a specialty coffee from the western highlands of Ethiopia, in the renowned regions of Illubabor and Kaffa, considered the birthplace of coffee and among the most suitable areas in the world for producing high-quality Arabica.

In this natural and unspoiled environment, the coffee grows spontaneously, developing an authentic and distinctive aromatic profile. Production is entrusted to small local farmers who, during the harvest season from October to April, carefully handpick only the ripest cherries, ensuring consistent and superior quality.

A significant part of the production comes from Fazenda Habesha, located at altitudes between 1,700 and 1,900 meters. Here, the coffee is processed using the natural method, the oldest and most traditional processing technique: after harvesting, the cherries are cleaned and left to dry in the sun on traditional “African beds,” allowing the fruit’s natural sugars to transfer into the beans.

This method fully enhances the coffee’s organoleptic characteristics, resulting in a rich, complex, and vibrant sensory profile. The outcome is a specialty coffee with a high cupping score, characterized by lively fruity and floral notes.

• Specialty Coffee Arabica
• Cultivation in an unspoiled environment
• Hand-picked and carefully selected coffee cherries
• high cupping score
• Complex, fruity and floral aromatic profile with notes of hazelnut and vanilla.
• Average amount of caffeine 1,15 %

Packaging:
200 g roasted whole beans in a doypack with a one-way aroma valve and resealable zip to preserve freshness and flavor over time.