Varieties
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Jimma
Jimma Zone, one of Ethiopia’s largest coffee areas (elevation ~1,400–2,100 m), produces both washed and natural coffees under the local distinction that washed lots are sold as “Limu” and naturals as “Jimma.” Washed Jimma is noted for clean brightness, moderate acidity, silky body and citrus undertones; natural Jimma often exhibits earthy, spicy, herbal, and dried-fruit richness with bold depth, and in lower-grade lots can take on medicinal notes if overprocessed.
Research confirms Jimma coffees typically show low acidity balanced by spicy, fruity, winy typicity and acceptable to high-quality standards based on soil and biochemical composition analyses. Natural lots often present dried apricot, honey and cookie-like sweetness, while washed lots lean toward lively citrus lift, smooth body, and pleasing, consistent finish—making Jimma dependable and characterful in both styles.
Coffee Facts
