The catchment area for Ethiopian Mocha Djimmah is the largest in Ethiopia. These coffees are well known for their body and acidity. Djimmah is grown in the Illubabor and Kaffa regions of Ethiopia at elevations from 4,400 to 6,000 feet above sea level within the biggest catchment area in Ethiopia, an area that produces and exports about 60,000 tons of coffee each year. Djimmah is also called Jimma Coffee. A unique coffee thought to be the variety closest in flavour to the original wild plant. 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.
Coffee from Ethiopia is known for its bright fruited and floral flavours. These coffees typically have a higher acidity, light to medium body and complex flavour notes.
The beans are either washed or naturally processed. The processing method used has a huge impact on the final taste of the coffee.