Lekemptti / Gimbi is one of western Ethiopia’s most important and distinctive coffee-producing areas, located in West Wollega Zone of Oromia Regional State, near the town of Gimbi. The region lies within the broader Nekemte–Lekempti coffee belt, an area known for its mid- to high-altitude landscapes, fertile soils, and long history of coffee cultivation. Coffee grows here at elevations ranging from approximately 1,400 to 2,000 meters above sea level, under warm days, cool nights, and seasonal rainfall patterns that support healthy cherry development. Unlike Ethiopia’s famous southern highlands, Lekemptti/Gimbi sits further west, giving its coffees a clearly different character rooted in geography and climate.
Coffee production in Lekemptti and Gimbi is largely carried out by smallholder farmers, many of whom grow coffee in semi-forest or garden systems alongside food crops such as maize, sorghum, and enset. Traditional, low-input farming practices are common, and chemical use is minimal, making much of the coffee effectively organic. The dominant coffee type is Ethiopian heirloom Arabica, with diverse local landraces that have adapted to the region over generations. Harvesting is done by hand, and while washed coffee is produced, the area is especially well known for its natural (sun-dried) coffees, which have historically defined the Lekemptti profile on the export market.
Lekemptti/Gimbi coffees are prized for their bold, rustic, and fruit-forward cup profiles. Naturally processed lots often display heavy body, low to moderate acidity, and intense flavors of dark berries, dried fruit, wine, cocoa, and subtle spice or earthiness. Washed coffees from the area tend to be cleaner and brighter, with citrus, stone fruit, and soft floral notes, but still retain a fuller mouthfeel compared to coffees from southern Ethiopia. These characteristics make Lekemptti coffee particularly attractive for espresso use and blends, as well as for drinkers who favor depth and richness over high, sparkling acidity.
Despite its long-standing reputation, the Lekemptti/Gimbi region faces several challenges, including limited infrastructure, inconsistent access to modern washing stations, and market perceptions shaped by older, lower-grade exports. However, renewed investment in quality improvement, traceability, and post-harvest processing has helped reintroduce high-quality Lekemptti coffees to the specialty market. With better cherry selection, improved drying practices, and increased recognition of its unique flavor profile, Lekemptti/Gimbi is increasingly being re-established as a distinctive western Ethiopian origin, offering coffees that stand apart from the more floral and acidic profiles of Yirgacheffe and Sidamo while reflecting the deep, traditional roots of Ethiopian coffee culture.
