The Djimma region in southwestern Ethiopia. The region's farming methods remain largely traditional, with most farmers cultivating on small plots under 5 hectares, often counting coffee in terms of trees rather than area. Coffee is typically grown as part of a mixed "coffee garden," intercropped with food crops. The farms are mostly organic by default, with minimal use of fertilizers or pesticides. The majority of coffee in Djimma is grown from local landrace varieties or those developed by the Jimma Agricultural Research Centre (JARC), which focuses on disease-resistant, high-yielding varieties with good cup quality. Coffee is handpicked, with harvesting typically done by landowners and their families. Grades depend on visual inspection for defects and on cup quality. There are nine grades. Grade 1 is considered the highest quality coffee. Grade 1 and 2 are considered specialty coffee and grades 3-9 are classified as commercial coffee.