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Djimmah coffee, grown in the Illubabor and Kaffa regions at elevations from 4,400 to 6,000 feet above sea level, is an excellent, low-acid Ethiopian coffee when it is wet processed (washed). When Djimah is dry processed natural; unwashed), however, it is known to impart a generally undesirable medicinal flavor.
Limu Coffee, which is is grown at elevations ranging from 3,600 to 6,200 feet in southwest Ethiopia, is a high-quality wet processed (washed) Ethiopian coffee that exhibits a relatively low acidity yet is somewhat sharp. Limu and Djimmah are frequently distinguished by being from Western Ethiopia, with Limu being wet processed and Djimmah being dry processed. Limu and Sidamo coffees are frequently interchangeable due to similar flavor profiles. The brewed cup of Limu coffee is distinguished by its well-balanced body (mouthfeel) and noticeable winey and spicy flavors—pleasantly sweet and vibrant.
Ethiopian Ghimbi coffees are a wet-processed (washed) coffee varietal grown in the western part of Ethiopia. Ghimbi coffee is known to have a heavier body than Ethiopian Harrar coffees, and is also more balanced with a longer lasting body. Ghimbi is known for its complex flavor and rich, sharp acidity.
Grown in the Ghimbi and Wollega regions of Ethiopia at elevations between 4,900 feet and 5,900 feet above sea level, Lekempti coffee is known for its pleasant acidity and healthy body reminiscent of Ethiopian Harrar Longberry coffee. Ethiopian Lekempti Coffee also exhibits a slight yet distinct fruity flavor
AMG Coffee Export: Elevating Ethiopian Coffee Excellence Worldwide Since 2011