Nov – Jan
1300 - 1850
The catchment area for Ethiopian Mocha Djimmah is the largest in Ethiopia. This natural processed coffee is grown in south western Ethiopia in the regions of Kaffa and Illubabor. Although these areas account for around 50% of the coffee exported from Ethiopia (most of it commercial grade) they also produce a restricted amount of specialty grade coffee which is mainly forest harvested.
Forest harvested basically means it is self sown and grows under the shade of natural forest trees. Forest coffee offers a wide diversity for selection and breeding so as to have plant stock selected for disease resistance, high yields and top quality in terms of aroma as well as flavour. This is an ideal climate and the plants are well protected by the larger forest trees which provide shade from the midday sun and preserve the moisture in the soil. Forest coffee accounts for about 10% of the total coffee production in Ethiopia.
These coffees are well known for their body and acidity.
A unique coffee, thought to be the variety closest in flavour to the original wild plant. Its mild character is offset by a subtle gamey aftertaste.
Rich, earthy, chocolate-laden coffee with notes of dark cocoa, walnut and dry tannins of a red wine. It is full of flavour with low acidity and good chocolate bitter-sweetness.