Forest-grown, ancestral, full-bodied. Jimma sits in the western Oromia region — the historical heart of Ethiopian wild coffee. Grown under native forest canopy between 1,500 and 2,000 metres, dry-processed only, true to its origin.
Jimma Zone, in the western highlands of Oromia, is widely regarded as the historical heartland of Coffea arabica. Wild and semi-wild coffee still grows under native forest canopy, intermingled with indigenous shade trees — a "garden coffee" ecosystem that produces a cup unlike any other Ethiopian origin.
EIDHAK partners with smallholder forest farmers across the zone, receiving cherry at our Jimma station and dry-processing every lot in the traditional manner — whole cherries on raised beds, slowly sun-dried, hand-turned. We don't run anaerobic for Jimma: this coffee's defining quality is its forest character, and we don't ferment over it.
Jimma is offered across all four Ethiopian export grades. G1 and G2 favour single-source forest lots; G3 and G4 blend across the zone for consistency at commercial scale.
| Grade | Designation | Defects (/300g) | Cup score | Screen | Moisture |
|---|---|---|---|---|---|
| G1 | Specialty | 0–3 | 87–89 | 14+ | 10–12% |
| G2 | Premium | 4–12 | 82–85 | 14+ | 10–12% |
| G3 | Commercial | 13–25 | 78–82 | 13+ | 10–12.5% |
| G4 | Standard | 26–45 | 73–78 | 12+ | 10–13% |
Ranges are indicative and vary by harvest week and forest farm. Pre-shipment samples on every offer.
Jimma is dry-processed only. The cup's defining quality is its forest character — we don't run anaerobic on Jimma because we don't want fermentation talking over the terroir.
Whole red cherries — many of them gathered semi-wild from the forest floor or forest canopy — are spread on raised African beds at our Jimma station. The long, slow 21–25 day dry concentrates Jimma's signature cup: earthy, full-bodied, dried fig, dark cocoa, soft spice.
Jimma's character comes from forest soil, indigenous shade canopy, and ancestral varieties — not from a tank. Anaerobic fermentation would mask exactly the things buyers come to Jimma for. So we don't offer it. Anaerobic is available for Guji Hambela and Sidamo.
Jimma is the most distinctively Ethiopian of our coffees in cup. Full-bodied and savoury, with the forest in every sip.
Forest harvest photographs from the most recent Jimma season.
