In the southwestern highlands of Ethiopia lies the Djimmah region, one of the country’s most traditional coffee-growing areas. Here, smallholder farmers cultivate coffee on plots usually smaller than five hectares, often intercropping it with food crops in mixed “coffee gardens.” These farms are typically organic by default, relying on natural soil fertility and minimal use of fertilizers or pesticides. Ethiopia Djimmah Grade 4 is a naturally processed Arabica coffee, carefully sorted to meet grade 4 standards. It is known for its medium body, mellow acidity, and rustic character with notes of wild berries, herbal undertones, and subtle spice. The natural process enhances its earthy aroma and depth, resulting in a cup that is both authentic and approachable — a true reflection of Ethiopia’s rich coffee heritage. The coffee grown in Djimmah comes mainly from local landrace varieties and selections developed by the Jimma Agricultural Research Centre (JARC), known for improving disease resistance and yield while preserving Ethiopia’s characteristic cup profiles. Harvesting is done carefully by hand, often by the farmers and their families, maintaining a deeply rooted connection between the people and their land.