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OBRIY
OBRIY · MMXXVI250 G · 8.8 OZEthiopia Djimmah
Ethiopia

Ethiopia Djimmah

Ethiopia · Kaffa · Jimma

A classic washed Ethiopian from Jimma, roasted for espresso.

Chocolate, citrus and sweet pastry. Dense, rich body with pronounced bitterness and a long, classic finish.

Tasting notes
ChocolateCitrusSweet pastry
Body
Full
Acidity
Lively
Sweetness
Honeyed
Clarity
Crystalline
Roast profile Espresso
LightMediumMedium-darkDark
Poids 250 g
Coffee format Whole beans
1
Freshly roasted coffee · free shipping over €65
Best within60 days
Availability4 bags left
How to brew this coffee at its best
How to brew it

Comment nous le préparerions.

Roasted for espresso. It also works well in other methods below.

01 · Espresso

Espresso

Dose18 g
Water / yield36–40 g
GrindFine
Time26–32 s
Start at 93°C and a 1:2 ratio. Grind finer if the shot runs fast and tastes sour; coarser if it runs slow and tastes bitter.
02 · Cezve

Cezve

Dose8 g
Water / yield80 g
GrindExtra-fine
Time2–3 min
Mix the coffee with cold water and heat slowly. Take the cezve off the heat as soon as the foam starts to rise, let it settle for a minute and pour.
Temporary coffee farm image
From the farm

Petits exploitants agricoles de Jimma
— Kaffa · Jimma

Jimma (Djimmah) is one of the oldest and best-known coffee regions of Ethiopia, the birthplace of arabica. Coffee here is grown mostly by smallholders, in the shade of wild forests or in small garden plots.

The cup is sweet, with deep chocolate and nutty notes, a hint of spice and gentle fruit acidity.

Altitude
1400–1800 masl
Producers
Petits exploitants agricoles de Jimma
The whole spec

Nothing hidden.
Everything on the bag.

Producers
Petits exploitants agricoles de Jimma
Region
Kaffa · Jimma
High-altitude microclimate · cool nights, long maturation.
Varietal
Heirloom
Selected for cup clarity and density.
Process
Lavé
Cherry picked ripe, then dried to protocol on raised beds.
Altitude
1400–1800 masl
Cool nights, long maturation, dense bean structure.