Don't confuse this with the more famous Ethiopian Yirgacheffe, Djimmah is a totally different animal. Deep, creamy and full bodied this is a bean for those who like their coffees hearty.
A light roast has pleasantly complex taste of citrus, wine and nuts.
A delicate roast significantly reduces the citrus and mellow wine while highlighting the nutty, chocolate body.
Dark roasts will burn off almost all the acidity, leaving behind a full, thick cup of dark chocolate.
The Original Home of Coffee.
In the homeland of coffee, hidden among the trees in the Kaffa region of Ethiopa, coffee plants grow wild and free. These coffee plants are thought to be the closest in flavour to the original coffee beans first discovered, according to popular legend anyway, by goat herders in the region. There is a wide range of coffee varietals that grow in this forest and although they are carefully tended to, the farmers don’t really focus on a single varietal. This blend doesn’t mean any loss of quality however, the farmers just harvest the best, ripest beans from the tops of these old, mature coffee trees and the result is a much stronger taste of the bean’s origin rather than any differences in the varietal itself. These beans are then sorted by size and wet-processing is used to preserve their character.
Typical flavours from this coffee are rich and earthy with low acidity and a not-so-subtle chocolate aftertaste. To help enhance the chocolate notes and make a richer coffee we toast the beans a bit longer and darker for our roaster’s-choice.
Resting Your Coffee
Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll already have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.
Generally your coffee will be at it’s peak after:
Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date
But every bean and person is different so please experiment and find what works for you!
No Pre-Ground Beans?
Unfortunately no. We would love to make your experience as convenient as possible, and while grinding your own beans is firmly in the mildly to very annoying category, we simply can’t do this for you.
The reason being, the second you grind your beans, you expose every nook and cranny to delicious coffee’s nemesis: oxygen. Too much oxygen and your coffee can go stale before you receive it in the post.
As delicious tasting coffee is our most important product we can’t take the risk of sending you a convenient but bland ground beans. Our best advice would be for you to buy a grinder.