Export

Washed best highland grown coffee
• Altitude: 1770 – 2200m
• Recognized as a district character flavor
• Set apart for exceptional citrus and floral flavor
• Produced washed and exceptionally unwashed coffee
• Raw: uniform, thick, medium to bold, oval in shape and compacted
• Cup: best Acidity with inherent characteristics, good body,
• Grading: – G1/Q1, G2/Q2 washed and specialty
• G3 Natural Specialty
• G4 commercial unwashed/Natural

 Altitude of up to 1550 – 2200
• Produced washed and exceptionally unwashed/Natural coffee
• Has: small to medium sized beans, solid,
Thick with round ins
• Blended for gourmet or specialty coffee
• Cup: medium to light acidity, full body strong mocha flavor and medium body with spicy
• Grading: – G1/Q1, G2/Q2 washed and specialty
• G3 natural specialty
• G4, G5 commercial unwashed/natural

Altitude 150-2000m
• The bulk of Ethiopia’s natural coffee export
• Often used in blends.
• Its bulk comes from the Ilubabour, Bench
• maji & sheka regions.
• Raw – medium to bold, oval and thick
• Cup – Light acidity, full bodied with a
• fruity straw flavor.
• Grading: – G3, G4, G5 commercial unwashed
/Natural Djimma Coffee

• Altitude: 1400-2100M
• Washed with distinctive winery flavor
• The bean is flatter than other washed coffees, medium sized, thick and round ins
• Cup: a well-balanced cup, medium acidity
and body with distinct winey test
• Grading: – G1/Q1, G2/Q2 washed Limu
specialty Coffee

Altitude: 2000 – 2123M
• Sun-dried natural bean produced in western
Ethiopia.
• The Bean medium size and green to grayish in color,
• Cup: medium to pointed acidity and medium body with a wild fruity test
• Grading: G4, G5 and Gimbi Fruity G4 the premium one