Pure Ethiopian Djimmah – 1kg Coffee Beans – single-origin
£29.95
Purchase 1kg coffee beans in: valve-sealed packaging designed to keep your coffee beans fresher for longer.
Purchase Luxury Single Origin Ethiopian Djimmah Coffee Beans – Discover Pure Ethiopian Djimmah, available as premium whole coffee beans from the birthplace of coffee itself. Roasted to a medium to dark strength, these naturally processed coffee beans carry earthy wildness, dark berry, and ancient complexity – a speciality coffee that makes an extraordinary black coffee, a wild-character americano, or an intensely aromatic macchiato.
When you buy coffee beans with this kind of wildness, you drink something that cultivation alone cannot produce. Pure Ethiopian Djimmah coffee beans are for the experienced speciality coffee drinker who finds most origins too well-mannered; grind coffee beans fresh to unlock the resinous, wine-dark finish that carries coffee’s own origin story. Exceptional as a black coffee, a wild-character flat white, or a deeply complex cortado coffee.
The Pure Ethiopian Djimmah Backstory
Ethiopia is the cradle of coffee. Every cup of Arabica coffee in the world traces its genetic ancestry back to the forests of Kaffa and the highlands that surround them, and the coffee beans of the Djimmah region carry that ancient lineage with a directness and a wildness that no agricultural breeding programme has yet replicated. Pure Ethiopian Djimmah is, in the truest sense, a coffee of origins. Djimmah coffees are typically naturals – dried in the fruit, their flavours formed in intimate contact with the sweet pulp of the cherry – and this imparts to them a character that is earthy, funky, deeply aromatic and sometimes challenging, a challenge that experienced drinkers of speciality coffee actively seek out. In the cup, Pure Ethiopian Djimmah opens with a complex, almost spiced aroma of dark berries, cardamom and warm wood before revealing a medium-to-dark roasted body of considerable presence. These coffee beans are packed in our laminate valve-sealed bags, preserving that wildness intact from roaster to grinder. Whether consumed as a vivid black coffee, a wild-character macchiato, or a deeply atmospheric mocha with dark chocolate, this is a speciality coffee that rewards the curious.
Roast Level: Medium / Dark
Characteristics of the Pure Ethiopian Djimmah
Coffee Strength
Pure Ethiopian Djimmah is roasted to a medium to dark strength (level 3 to 4).
Coffee Aroma
Expect dark berries, cardamom, warm wood, and a distinctly wild earthiness from these coffee beans.
Coffee Flavour
Flavours of dark chocolate, tobacco leaf, buried blueberry, and an ancient earthy complexity.
Coffee Body
A medium to full, earthy, resinous body – grounded, warm, and complex.
Coffee Texture
Wild and textured, with a mouthfeel that carries the natural-process character of these coffee beans into every sip.
Coffee Palate
A long, resinous finish of dark fruit and spice that clings with the tenacity of a great full-bodied wine.
Storage Recommendation
The Pure Ethiopian Djimmah stays fresher longer when:
• Store Djimmah coffee beans airtight, cool, and dark – the wild natural-process aromatics are uniquely sensitive to air and oxidation.
• Grind coffee beans immediately before brewing to preserve the volatile spiced aromatics of this Ethiopian origin.
• Store away from strong-smelling foods; these coffee beans absorb odours more readily than washed-process origins.
Recommendations for Brewing Ethiopian Djimmah Ground Coffee
• French Press Coffee (cafetière coffee) – Grind coffee beans to a coarse setting and steep in a cafetière for four minutes; the oils from Ethiopian Djimmah’s coffee beans intensify the dark berry and cardamom through immersion, drawing a resinous wild complexity from these grind coffee beans that no other method quite matches – serve as a black coffee or with warm milk as a wild-character café au lait.
• Pour Over Coffee – Grind coffee to a medium setting and pour through a dripper; the filter captures some earthiness from these coffee beans, allowing the dark berry and spice to stand forward with unusual clarity – a speciality coffee black coffee of wild, ancient character that also makes a striking cortado coffee with a small measure of milk.
• V60 Coffee – Grind coffee beans to a medium-fine setting and pour in careful circles through a V60; the Ethiopian Djimmah coffee beans reveal a cleaner, more defined expression of the wild character – a speciality coffee cup in which the dark berry and cardamom are precisely delineated, superb as a black coffee or the base for a macchiato.
• Filter Machine Coffee (Drip Coffee Machine) – Grind coffee to a medium setting and run through a domestic filter machine; the natural-process character of this grind coffee holds up beautifully through a full machine cycle – a consistently complex, earthy black coffee that rewards every cup in the carafe with something distinctly unlike any other speciality coffee origin.
• Cold Brew Coffee – Grind coffee beans to a coarse setting and steep cold for 12 to 20 hours; the natural-process sugars in these coffee beans dissolve slowly in cold water, creating a grind coffee concentrate of wild sweetness and earthy depth – serve as an iced black coffee or add cold milk for a chilled wild-character latte or mocha.
• Espresso Machine Coffee – Grind coffee beans to a fine setting and pull through an espresso machine; the natural-process quality of these coffee beans creates a shot of extraordinary wild character – the foundation of an intensely aromatic macchiato, a wild-flavoured cortado coffee, or a deeply complex mocha with dark chocolate that celebrates this speciality coffee origin.
• Moka Pot Coffee – Grind coffee to a medium-fine setting and brew stovetop in a moka pot; the stovetop pressure draws the earthy spice and dark fruit through these coffee beans, concentrating the wild personality of this grind coffee into a small, atmospheric black coffee – or add steamed milk for a deeply spiced macchiato.
• Chemex Coffee – Grind coffee to a medium-coarse setting and filter through a Chemex; the heavy paper captures the earthiness from these coffee beans and presents the dark berry and cardamom in a more precisely structured speciality coffee format – a restrained black coffee of wild beauty, suitable as an americano or a carefully made café au lait.
• Turkish Coffee – Grind coffee beans to an extra-fine powder and simmer in a cezve; the ancient Ethiopian origin prepared by an equally ancient method creates a Turkish speciality coffee black coffee of deep complexity – the most historically resonant format for grind coffee that connects directly to the world’s oldest coffee culture.
• Coffee Percolator – Add medium-grind Ethiopian Djimmah coffee beans to the percolator basket and allow the water to cycle through; these coffee beans produce a percolated black coffee of unusual wild character and earthy spice – a speciality coffee cup quite unlike any standard percolated brew, best enjoyed as a straight black coffee or americano.
