Ethiopia Djimma Organic

Ethiopia is often described as the birthplace of coffee and it remains
one of the most celebrate origins in specialty coffee. The diversity of
flavouris unmatched, florals, citrus, stone fruit and chocolate –
sometimes within the same region.
In Djimma, production remains rooted in tradition. Most farmers
manage a few hectares, often intercropping with food crops. Farms
are typically organic by default, with little to no chemical input.
Cultivation and processing are carried out mostly by hand. Harvesting
is done by selectively hand-picked, with ripe cherries delivered to
local washing stations. Here, the cherries are sorted and dried slowly
on raised beds under shade for up to two weeks. The attention to
detail at every stage contributes to coffees with striking complexity
and depth.