Jimma natural coffee from the home of Arabica

About Jimma coffee

Ethiopia's forest coffee heartland

Jimma Zone, in Oromia's south-west, is one of Ethiopia's largest coffee-growing areas and part of the forest landscape where Arabica coffee grows wild. Coffee here grows under native shade trees, much of it on small family farms, and most of it is processed as a natural: the whole cherry dries in the sun before hulling.

Natural Jimma coffee gives a fruity, sweet cup with full body, notes of ripe fruit, chocolate and sometimes wine. It is a reliable, good-value coffee for espresso blends, commercial roasting and markets that love a heavy, sweet cup, such as the Middle East.

Our natural process

• Ripe cherry from our estate and outgrowers is sorted to remove green and over-ripe fruit.
• Whole cherry dries on raised beds for two to four weeks, turned by hand for even drying.
• Dried cherry rests in our warehouses before hulling.
• It is then hulled, graded and hand-sorted to the ordered grade, from Grade 1 to Grade 4, and inspected by ECTA.