The Real Coffee Experts
Djimmah
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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.

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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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