Coffee Origins
Jimma
Bold naturals, earthy and full-bodied
Jimma is Ethiopia's heavyweight.
Origin profile
Bold, rustic and full-bodied.
- Region
- Jimma zone, western Ethiopia
- Altitude
- 1,400–2,100 m
- Processing
- Mostly natural, some washed
- Harvest
- October–January
- Best for
- Espresso blends, milk drinks, dependable volume.
Jimma is Ethiopia's heavyweight. Sun-dried naturals give a heavy body, low acidity and earthy, fruity notes of banana and tropical fruit. Washed lots are milder, with nutty and caramel sweetness.
Western Ethiopia, where forest-grown coffee is still common. Cherries dry on raised beds for 12–16 days or longer.
Flavour profile
- Washed: Mild and nutty, with caramel sweetness and a gentle acidity.
- Natural: Banana and tropical fruit on a heavy body, with low acidity and earthy depth.
Export
From Jimma to your roastery.
Every export lot goes through five stages: regional storage, overland transit, export milling, ECTA inspection, then stuffing and shipping to Djibouti. The standard lead time is 10–14 days from warehouse dispatch to loading.
See Export ServicesOther origins
Compare with the other origins.
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