Jimma
Jimma coffee, especially when natural processed, is known for a rich, full-bodied, and complex profile, often featuring notes of chocolate, nuts, spices, and various fruits. The natural (dry) processing method involves drying the whole coffee cherry on raised beds, allowing the bean to absorb fruit sweetness and flavors from the pulp, which contributes to its distinct profile.
Key Highlights
Primary notes of dark chocolate and distinct nuttiness (almond or hazelnut)
Fruity undertones from citrus and stone fruit (dried apple, apricot) to jammy fruit and wine-like dimensions (raisins, figs)
Subtle spicy undertones (cinnamon, cardamom) adding warmth and complexity
Medium to full body with smooth, velvety mouthfeel and well-balanced, medium to light acidity
JARC varieties - disease-resistant and high-yielding alongside indigenous Ethiopian heirloom landraces
Flavor Profile
Fruit Notes
Sweetness
Spice Notes
Other Notes
Taste Characteristics
Acidity
Generally well-balanced, medium to light, keeping the cup lively without being overly sharp
Body
Medium to full body with smooth, velvety mouthfeel
Growing Conditions
- Altitude
- 1,400-2,100m above sea level (some areas reaching higher elevations). High elevation contributes to the complexity and quality of the beans.
- Soil
- Fertile soil under the shade of large forest trees
- Rainfall
- Consistent annual rainfall
- Farming Practices
- Cultivation remains largely traditional. Most farmers are smallholders (fewer than 5 hectares), growing coffee as part of an integrated "coffee garden," intercropped with other food crops under the shade of large forest trees. Methods are often organic by default, with very little use of fertilizers or pesticides.
- Varietals
- Predominantly indigenous local landraces (Ethiopian heirloom varieties), along with specific disease-resistant and high-yielding varieties developed by the Jimma Agricultural Research Centre (JARC)
Processing Method
Method
Natural (dry) process
Duration
Several weeks
Technique
Harvesting is done manually, with selective hand-picking of ripe cherries. For the natural process, the cherries are dried on raised African beds where they are regularly rotated to ensure even drying and prevent spoilage.
Interested in Jimma?
Request samples and discover the exceptional quality of our natural processed Jimma coffee.