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Ethiopia — Djimmah GR5
Origin: Djimmah (Jimma) Region, Southwestern Ethiopia
Profile: Wild, Earthy, and Robust
Djimmah GR5 (Grade 5) is a raw, authentic expression of Ethiopian coffee heritage. Unlike the delicate, floral washed coffees from Yirgacheffe, Djimmah is primarily Natural Processed (sundried) and grown in the lush, genetic birthplace of Arabica coffee.
The “Grade 5” designation indicates a rustic, commercial-grade export. While it may have more visual irregularities than a Grade 1 or 2, this is exactly what contributes to its “wild” character. It is a heavy-bodied coffee that captures the soul of traditional Ethiopian forest coffee.
Flavour Experience
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Body: Full, heavy, and slightly winey.
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Notes: Intense earthy undertones, dark cocoa, and a rustic wild berry fruitiness.
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Acidity: Low to medium; more muted and fermented than “bright.”
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Finish: Bold and lingering with a spicy, pungent kick.
Best Enjoyed As
Djimmah is rarely used for light-roast pour-overs; instead, it thrives where strength and character are needed:
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The Traditional Ethiopian Coffee Ceremony: This is the style of bean often used in the Jebena (traditional clay pot) for a thick, concentrated brew.
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Espresso Blends: It is an exceptional “body-builder” for blends, adding a thick crema and a deep, winey complexity that cuts through milk.
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Dark Roasts: Its rugged nature handles high heat well, developing intense smoky and chocolatey flavors.
