Jimma

JIMMA COFFEE:-This region in the southwest of Ethiopia is a large producer of commercial-grade coffee. It grows at an altitude of 1,400 to 2,100 m.a.s.l. Also spelled as Djimmah, coffees from this region are reportedly best when washed and can take on a medicinal flavour if natural processed. Paul says, “We have a honey processed coffee from Jimma, it’s my current favourite. It has some stone fruit flavours of yellow plum and apricot, some tropical flavours of mango, and some sweet citrus flavours of orange zest. A bright citric acidity and a lovely silky body holds the coffee together. The finish is clean and satisfying. I kind of love drinking this on espresso.”