Ethiopia Djimmah


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12 bags
12oz each

Brewing Instructions:

Use 1 level standard coffee measure of coffee (2 tablespoons) for every 6 ounces of water used in the brewing process.

Full city roast

A wild-grown mocha, complex, dry & cocoa-y. These coffee bushes grow in one of the harsher environments for coffee anywhere. However, like a thousand-year-old olive tree, they thrive and produce unbelievably complex coffee beans that have as much character as one can taste in a hot beverage! Processed by the old-fashioned ‘dry method’ of preparation, these beans have undergone a remarkable transformation from being the dry, ragged seeds of a cherry into the distinguished, well-manufactured beans that they are. Djimmah coffee illustrates the discussion regarding straights versus blends – this coffee happens to be very showy either way, but chances are good that you will prefer it one way over the other: straight-up for its incredible complexity, or combined with another varietal to add complexity, a burst of flavor and high aromatics. Roasted to a city roast.

Our coffee grinds:

Whole Bean – not ground
Ground Medium – for french-press or percolator
Ground Fine –  for coffeemakers that use paper filters and many that use permanent filters.
Ground Espresso – for espresso machines and stovetop espresso pots.
Ground Custom – I have a custom grind on file with Tea Trekker