Djimmah, an Ethiopian coffee producing area, follows the ancient method to take the sun treatment class.

Ethiopia's coffee-producing areas are divided into east and west parts by the Great Rift Valley. Lakes, volcanoes, lowlands, plateaus and woodlands alternate and evolve independently. Ethiopia has the most diverse coffee ecosystem in the world (forest coffee, semi-forest coffee, pastoral coffee and plantation coffee), which also allows it to preserve its rich Arabica genes. The eastern half is mostly plateau, coffee beans taste better, such as yejia sherphine and sidamo, which are popular with bright sour taste, and Hailiar with charming "mixed fragrance"; the western half is covered with large areas of virgin forest, mostly in complete natural evolution, creating more complex coffee varieties, and the coffee varieties in the southwest Kafa forest have strong disease resistance. Due to natural evolution and less artificial selection, its overall flavor is slightly inferior to that of East Banbi.

Ethiopia's coffee producing regions are Sidamo, Harrar and Yirgacheffe. Sidamo and Harrar are provinces and divisions. Sidamo is located in the south of Ethiopia adjacent to Kenya. Harrar borders Somalia in the east of Ethiopia. Although Yirgacheffe is a small area in Sidamo region, due to soil composition and water content, its coffee production is considered to be the best in Ethiopia.

Djimmah, which accounts for about 50%(100000 bags/60kg) of Ethiopia's annual crop, is located in the country's southwestern highlands (at the border of Kaffa and Illubabor provinces) and grows between 4,400 and 6,000 feet above sea level. However, in recent years, about 10%~20% of Gima is used to make up for the lack of taste of coffee blending trend, its quality has gradually declined in its own level, but for the purchase of coffee people have a bipolar evaluation, the coffee like the sea blowing, follow the ancient method to take the sun, also the same with a little wine acid but slightly inferior to the sea blowing, its texture medium, rough with earthy taste.

Country: Ethiopia Fiscal year: 2003

Level: G3

Production area: Banqimaji virgin forest

Altitude: 1500-1700 m

Treatment: Sunlight

Breed: Typica, Heirloom

Producer: smallholder harvest centralized processing

Flavor: Jackfruit, spice, wine