Jimma

Jimma sits in the southwest, in and around the forests where arabica is generally agreed to have originated. Wild coffee still grows here without anyone having planted it.

The cup is deeper and earthier than the southern origins — cocoa, nuts, molasses, a long finish. Washed Jimma has become markedly cleaner in recent years as station infrastructure has improved.

For anyone who wants to taste where the plant actually comes from, this is the place. The genetic diversity in these forests is the reason coffee has a future at all.