Fermented・Nutty・Wine-like

Ethiopia Dimma

Roger’s Coffee

Roaster: Roger Snellman

Farming methods in Djimma remain largely traditional. Most farmers in the region farm on fewer than 5 hectares (many counting their coffee farms in terms of trees rather than area). Cultivation methods are traditional for the most part, with coffee being grown as part of an integrated ‘coffee garden,’ intercropped with other food crops. This natural processed ethiopian heirloom coffee offers fermented berries in its flavour, but when roasted this dark, the nutty and dark wine-like aroma takes control.

Country: Ethiopia
Region: Dimma
Growing altitude: 1500-1800m
Process: Natural