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This naturally processed coffee from the home of the bean has a lovely strong flavour. Grown between 1300 and 1800 meters above sea level, the quality is undeniable. The trace flavours include wild berry, cinnamon and dark chocolate thanks to the beans being naturally processed.

Coffee is still very important within Ethiopian families. When hosting, the elder lady of the family roasts the beans in a pan, grinds the fresh roasted beans then adds water and the coffee into a large brewing pot known as a Jebena. The strong liquid is then served into smaller cups with more hot water added to brew it a further couple of times. The whole process can take over an hour. 

Ethiopian Djimma

£6.00Price

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