Ethiopia is the birthplace of coffee as everyone knows. Thus, the botanical species of Djimmah is the Coffea Arabica. Indeed, most of the coffees produced and exported from this origin come from this variety which is the basis of all the varieties of Arabica used in the world.

Djimmah natural coffees are grown in the Jimma region, which is located in western Ethiopia.

The coffee trees are cultivated and exploited at an altitude which varies between 1300 and 1800 Meters. The harvest begins in October and can continue until February. The first exports take place in January, sometimes in December depending on the harvest date and weather conditions. The quantities produced amount to 30% of the country’s total production and can be estimated at 75,000 tons. Djimmah Grade 5 Nature is the name under which this coffee is exported. It is prepared by the dry process which gives it its green/brown and very filmy appearance. The cup is slightly tart and the medium body is quite full-bodied. It’s a coffee that is very suitable for blends and also for decaffeination.

Ethiopian Djimmah is a dry-processed coffee.
The dry process, also known as unwashed or natural coffee, is the oldest method of processing coffee. The entire cherry after harvest is first cleaned and then placed in the sun to dry on tables or in thin layers on patios.

Cleaning: The harvested cherries are usually sorted and cleaned, to separate the unripe, overripe and damaged cherries and to remove dirt, soil, twigs and leaves.

Drying: The coffee cherries are spread out in the sun, either on large concrete or brick patios or on matting raised to waist height on trestles. As the cherries dry, they are raked or turned by hand to ensure even drying and prevent mildew. It may take up to 4 weeks before the cherries are dried to the optimum moisture content, depending on the weather conditions. The drying operation is the most important stage of the process since it affects the final quality of the green coffee. A coffee that has been overdried will become brittle and produce too many broken beans during hulling. Coffee that has not been dried sufficiently will be too moist and prone to rapid deterioration caused by the attack of fungi and bacteria.
The dried cherries are stored in bulk in special silos until they are sent to the mill where hulling, sorting, grading and bagging take place. All the outer layers of the dried cherry are removed in one step by the hulling machine.