Coffee beans Ethiopia Djimmah

Product description Coffee beans Ethiopia Djimmah

Coffee lovers know that not having coffee from Ethiopia is a coffee bum, so if it is not on the shelves of your kitchen, fix it quickly. Know that if you are starting to drink coffee, try this type of coffee that will leave a mark on your tongue for a long time.

Type of coffee: 100% arabica
Roasting: medium
Packaging: 50g / 220g / 1kg

Ethiopia is the birthplace of coffee: Arabica coffee grew wild in the forests of the Kaffa region. These coffees are well known for their body and acidity. Djimmah is grown in Ethiopia's Illubabor and Kaffa regions at an altitude of 1,300 to 1,800 meters above sea level. They produce and export about 60,000 tons of coffee every year. These coffees typically have higher acidity, light to medium body and complex flavor notes.

Flavor profile

This medium strength Arabica has an intense sweetness with wine-like notes. Rich smooth body, deeply aromatic with a complex earthy finish. Coffee from Ethiopia is known for its bright fruity and floral flavors. In the taste, there is a hint of lemon at the beginning, followed by notes of fruit berries and cinnamon with the sweetness of sugar cane. It is a beautifully smooth natural coffee that offers a soothing, comfortable and incredibly easy drink. The processing method used has a huge impact on the final taste of the coffee, in this case the fruits are dried "naturally", i.e. dry.

Cultivation, processing

Ethiopia is considered to be the place where coffee appeared for the first time. Many experts claim that this country is the only place in the world where coffee grew natively, and the apocryphal story of Kaldi is told over and over again. Kaldi was a goat herder who discovered coffee after witnessing the vigor his goats got from eating coffee cherries. The unique coffee, which is believed to be the closest in taste to the original wild plant, grows in an ideal climate. The plants are well protected by the larger trees around the forest, which provide shade from the midday sun and retain moisture in the soil.

Harvested cherries are usually sorted and cleaned to separate unripe, overripe and damaged cherries. Subsequently, the fruits are spread out in the sun on large concrete or brick terraces or on mats raised to waist height on pedestals. They are regularly raked to ensure even drying and prevent mould. Depending on weather conditions, drying can take up to 4 weeks until the optimum moisture content is reached. The cherries are then stored en masse in special silos until they are sent to the mill where they are peeled, sorted and bagged. All the outer layers of the dried cherry are removed in one step using a peeling machine.

How to prepare it

For best results, try to grind the coffee just before use. However, keep in mind the right quality and thickness of grind to match the specific type of equipment you want to use. You usually don't need more than 1.5-2 teaspoons of coffee per cup (about 7 grams). Use water around 95°C. You can enjoy it throughout the day, with or without milk.