Raw Coffee
Djimma
The districts of Kaffa and Illubabor in southwest Ethiopia are home to Djimma coffee plantations. While these areas produce the majority of Ethiopia’s commercial grade coffee, which accounts for about half of the nation’s exports, they also produce a modest amount of specialty grade coffee, mostly from forest harvests.
The Process
November to January is when Djimma coffee is typically harvested. The bulk of coffee is produced by natural processing methods. To separate the unripe, overripe, and damaged cherries and to get rid of dirt, twigs, and leaves, the harvested cherries are often sorted and cleaned. Then, the coffee cherries are spread out in the sun, either on large concrete or on matting raised to waist height. Raking or turning the cherries by hand helps to maintain even drying and keeps mold from growing while they dry. Depending on the weather, drying the cherries to the ideal moisture level could take up to four weeks. The dried cherries are kept in large quantities in designated silos until they are transported to the mill for grading, sorting, and hulling.
Djimmah in a cup
Natural Djimma coffee that has been carefully prepared has a wine-like distinct flavor and a well-balanced cup with sweet fruit. A lively, dry process experience that strongly represents its origin roots. Coffees from Djimma are renowned for their full body and bright acidity.