The Real Coffee Experts

Djimmah coffee, grown in the Illubabor and Kaffa regions at elevations from 4,400 to 6,000 feet above sea level, is an excellent, low-acid Ethiopian coffee when it is wet processed (washed). When Djimah is dry processed natural; unwashed), however, it is known to impart a generally undesirable medicinal flavor.


From historic times, Ethiopia has provided some of the world’s best reviewed single origin premium coffee beans. In general, Ethiopian coffees are best known for their complexity with a pungent, winey quality and a distinct wildness in their acidity. Altitude Range: 1,500 – 2,200 meters above sea level Language Spoken: Amharic Harvest: November – February Annual Coffee Production: 6,600,000 bags (2013) Common Varieties: Arabica, native heirloom varieties. Avg Farm Size: In general, small plantations.

Ethiopia coffee is grown on mountainside "fincas" (farms) at 1500 to 2200 meters above sea level (that's 4,922 to 7,218 ft)

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