Ethiopia often hailed as the birthplace of coffee, is home to several renowned coffee-growing regions, including Djimma. Nestled in western Ethiopia, the Djimma Zone is celebrated for its rich coffee heritage, producing beans that offer distinctive flavour profiles appreciated by coffee enthusiasts worldwide.
The Djimma Research Centre plays a crucial role in improving coffee cultivation techniques and preserving the region's genetic diversity of coffee beans. One of the notable figures in this space is Mustefa Abakeno, a respected coffee producer who has gained recognition for his high-quality beans and innovative processing methods.
In terms of flavour profile, Djimma coffee is known for its medium to full body, bright acidity, and complex notes, often exhibiting fruity and floral undertones. Whether enjoyed as a traditional Ethiopian brew or in modern speciality coffee settings, Djimma coffee continues to captivate the palates of coffee lovers worldwide.
Where is Djimma Coffee Grown?
Djimma coffee is cultivated at elevations ranging from 1,400 to 2,100 meters above sea level, where the high altitude, fertile soil, and favourable climate create ideal conditions for coffee growing. The coffee varieties grown in this region are predominantly indigenous, preserving Ethiopia’s rich genetic diversity and contributing to the bean' distinct flavour characteristics.
Farmers in Djimma use both natural (dry) and washed processing methods to prepare the coffee beans. The washed, or process washed, method involves carefully fermenting the beans to remove the outer mucilage before thoroughly rinsing them and drying them on raised beds. This meticulous process enhances the coffee’s clarity and brightness, allowing its complex flavour notes to shine through.
History and Origination
The Kaldi story of 850 AD is known by all where the goats of Kaldi became energetic after consuming certain berries from a particular shrub. Kaldi's discovery eventually led monks to roast and brew coffee at a local monastery. While this legend highlights the mystical origins of coffee in Ethiopia, it wasn't until the 1500s that coffee began to be cultivated systematically.
Djimma's association with high-quality coffee dates back to its historical significance as a trading hub. The name "Mocha Djimma" reflects its connection to the Yemeni port of Mocha, where Ethiopian coffee was historically shipped. Today, Djimma is recognised for producing both commercial and speciality-grade coffees.
How is Djimma Coffee Grown?
The cultivation process in Djimma remains largely traditional. Farmers typically work on small plots averaging less than 5 hectares, using organic methods with minimal fertilisers or pesticides. Coffee plants are often intercropped with food crops in what is known as a coffee garden.
Harvesting is done manually, with cherries selectively picked by hand to ensure quality. After harvesting, the cherries are taken to washing stations where they are sorted to remove any damaged or underripe fruit. The cherries are then processed using a washed method, where they are fermented and washed before drying on raised beds for 10-14 days under shade.
Best Roasting and Brewing Techniques
Roasting Djimma coffee requires careful attention due to the unique characteristics of Ethiopian beans. A slow roasting process is recommended to preserve the delicate flavours inherent in these beans. Roasters should aim for a light to medium roast to highlight the floral notes and acidity typical of Djimma coffee.
The traditional Ethiopian brewing method involves using a Jebena, a clay pot used for boiling coffee. This method enhances flavour extraction and allows for a rich and aromatic cup of coffee. The brewing process can take between 5 to 10 minutes, resulting in a robust and flavourful beverage.
Detailed Flavour Profile
One of the defining characteristics of Djimma coffee is its medium acidity, which provides a well-balanced cup without being overly sharp. This is complemented by a heavy body, giving the coffee a deep, full mouthfeel that lingers pleasantly on the palate. The flavour profile typically features notes of chocolate and spices, adding warmth and depth to the brew. Additionally, subtle hints of fruitiness can emerge, offering a touch of sweetness that balances the coffee’s bolder elements.
Due to the diversity of coffee varieties grown in the Djimma Zone and the influence of factors such as altitude, soil composition, and processing techniques, some batches of Djimma coffee may exhibit even more complex flavour notes. Certain beans reveal nutty or berry-like undertones, with variations depending on whether they have undergone the natural (dry) process or the process washed method.
By carefully refining cultivation and post-harvest processing, producers—many of whom collaborate with institutions like the Jimma Research Centre—continuously enhance the quality and flavour potential of Djimma coffee. Whether enjoyed as a traditional Ethiopian brew or crafted into a speciality coffee experience, this unique offering remains a testament to Ethiopia’s rich coffee heritage.
How Can Djimma Coffee Be Best Enjoyed?
To truly experience the rich and complex flavour profile of Djimma coffee, it is essential to consider the brewing method, pairing choices, serving temperature, and the cultural significance of coffee consumption in Ethiopia.
Brew Method
The traditional Ethiopian Jebena brewing method is one of the best ways to extract the bold and nuanced flavours of Djimma coffee. Using a clay pot, this method allows for slow brewing, which enhances the coffee’s heavy body and deep, earthy notes. Alternatively, modern pour-over methods, such as V60 or Chemex, can highlight the coffee’s medium acidity, subtle fruity hints, and complex chocolate and spice undertones by ensuring even extraction and clarity in flavour.
Pairing
To complement Djimma coffee’s chocolatey notes and rustic depth, consider pairing it with light snacks or pastries. Traditional Ethiopian accompaniments like Dabo (Ethiopian bread) or mildly sweet biscuits work well, as they do not overpower the coffee’s natural characteristics. The richness of the coffee also pairs beautifully with nuts, which can enhance any nutty undertones found in some varieties.
Serving Temperature
Djimma coffee should be served hot to fully enjoy its bold flavours, but allowing it to cool slightly can bring out its subtle fruity or berry-like undertones. As the temperature drops, the coffee’s complexity becomes more pronounced, offering a different sensory experience with each sip.
Social Experience
In Ethiopia, coffee is more than just a beverage—it is a cultural tradition deeply rooted in communal experiences. Sharing Djimma coffee in a traditional Ethiopian coffee ceremony fosters social interaction, making the experience more enjoyable and meaningful. Whether prepared using a Jebena or a modern brewer, drinking Djimma coffee in the company of others allows for appreciation of not just the coffee variety but also the heritage and craftsmanship behind each cup.
Djimma coffee represents not only a vital part of Ethiopia's agricultural heritage but also an exquisite experience for coffee enthusiasts around the world. Its rich history, unique cultivation methods, and complex flavor profile make it a standout choice for those looking to explore the depths of Ethiopian coffees.
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Author Bio
I'm Laura, the founder and owner of Coffee Collective UK Ltd. My journey began with a simple yet profound love for coffee - I mean, I really love coffee. My day doesn't truly begin until I've savoured my first latte. This passion led me to create Coffee Collective UK Ltd., a place where fellow coffee enthusiasts can find their perfect brew.
At Coffee Collective, I believe that every coffee lover deserves a personalised experience. That's why I partner with a renowned UK roastery to ensure each bean is roasted to perfection and ground to match every customer's unique preference. Whether you like your coffee bold and strong, or smooth and mellow, I've got you covered.
My mission is to share the joy and versatility of this wonderful bean with everyone who walks through our doors. From the first sip of the morning to the last cup of the day, I aim to make every coffee moment special. So, come join me on this delightful journey and discover the magic of coffee crafted just for you.