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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.

Notes de dégustation
ChocolateCitrusSweet pastry
Corps
Riche
Acidité
Brillant
Sucrosité
Mielleux
Clarté
Limpide
Profil de torréfaction Espresso
ClairMoyenMoyen-foncéFoncé
Weight 250 g
Format du café Café en grains
1
Freshly roasted coffee · free shipping over €65
À consommer de préférence60 days
DisponibilitéPlus que 4 paquets
Comment préparer ce café pour en révéler le meilleur
How to brew it

How we'd brew it.

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

01 · Espresso

Espresso

Dose18 g
Eau / rendement36–40 g
MoutureFine
Temps26–32 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
Eau / rendement80 g
MoutureExtra-fine
Temps2–3 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

Smallholder farmers of 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
Producteurs
Smallholder farmers of Jimma
The whole spec

Nothing hidden.
Everything on the bag.

Producteurs
Smallholder farmers of Jimma
Région
Kaffa · Jimma
High-altitude microclimate · cool nights, long maturation.
Variété
Heirloom
Selected for cup clarity and density.
Processus
Washed
Cherry picked ripe, then dried to protocol on raised beds.
Altitude
1400–1800 masl
Cool nights, long maturation, dense bean structure.