About this coffee
All about
Jimma
#text-1935136945 { font-size: 1.75rem; }
Juicy and Fruity
#text-57811865 { font-size: 1.25rem; }
Our classic Ethiopian coffee varieties named Jimma, named after the region where the coffee grows. This coffee is characterized by the fresh, sweet flavor of ripe fruit. Sometimes you can also detect a hint of lemon aroma. This makes the coffee perfectly suited for brewing methods such as Hario V60, Chemex, Clever, Aeropress or on the classic Moccamaster.
This is our old "Awasa" variety, but as the name no longer corresponded with the region where the coffee grows, we changed the name.
Light Roasted
#text-1238997776 { font-size: 1.25rem; }
We roast this coffee in our Giesen W6 coffee roaster to around 200 degrees Celsius, right after the first crack. This way, they preserve their unique character, which you can experience!
#gap-828946159 { padding-top: 15px; }
How to make the best filter coffee!
#text-2462603177 { font-size: 1.25rem; }
For a filter coffee, use a ratio of 60 grams of ground coffee to 1 liter (1000 grams) of water at 96-98 degrees Celsius. First pour a little water over the coffee (approximately 2 times the weight of the water to the weight of the coffee), let the coffee sit for a moment, then pour the rest of the water slowly.
#gap-1326155783 { padding-top: 15px; }
About the Farmer
#text-811599085 { font-size: 1.25rem; }
This coffee is cultivated on the Limu Kossa Estate. This farm was founded in the early 2000s by Giday Berhe in the village of Galeh in the Jimma region. On this biologically certified farm, they cultivate coffee and process both their own coffee as well as the cherries from smaller farms in the direct vicinity. A portion of the profit is reinvested in education and healthcare for the community.
The coffee is imported by This Side Up.
traceability and pricing model
