Ethiopia is the cradle of coffee as everyone knows. Thus, the botanical species of the Djimmah is Coffea Arabica. In fact, most of the coffees produced and exported from this origin come from this variety which is the basis of all Arabica varieties used in the world. The natural Djimmah coffees are grown in the Jimma region which is located in the west of Ethiopia. The coffee trees are cultivated and exploited at an altitude that varies between 1000 and 1200 meters.
Harvesting begins in October and can continue until February. The first exports take place in January and sometimes in December depending on the date of harvest and weather conditions. The quantities produced amount to 30% of the total production of the country and can be estimated at 75.000 Tons. Djimmah Grade 5 Nature is the name under which this coffee is exported. It is prepared by the dry process which gives it its green/brown and very pelliculated appearance. The cup is slightly acidic and the medium body is rather full-bodied. It is a coffee that is very suitable for blending and also for decaffeination.
