Earthy and rustic, bittersweet brew.
Ethiopian Mocha Djimmah
Tell me more about this coffee...
The port of Mocha is where the Ethiopian Mocha Djimmah coffee originates – in the highlands of Ethiopia. This region has been a major foundation for coffee headed for Europe and Asia. The Ethiopian coffee bean is known to be the oldest version of Arabica beans in the whole world. If you’ve ever drunk a mocha coffee, this is where the name originates given the chocolatey notes found in most Ethiopian coffees.
When you drink this dry-processed, rich coffee, you’ll find a full-bodied, mocha flavoured coffee with a hint of spice. The bittersweet floral aroma is less acidic than other coffees.
Ethiopia is home of the “mocha” taste you might enjoy with notes of jasmine flower and bergamot.
Roast level determines the taste. Light roasts retain more caffeine and original flavour characteristics. Medium roasts have a better-balanced flavour. Dark roasts often have a bitter, smoky flavour, heavy body, with less caffeine retention.
Acidity – often known as “brightness” describes the additional flavours of the coffee. Less bright coffees just taste like coffee. Coffees with high brightness have other flavours that ‘pop’. If you want exciting flavours – pick a coffee with high acidity.
Body is the texture of the coffee – how it feels when it reaches your mouth. Body is not something you taste but something you feel. A light body will feel like skimmed milk, a medium body like semi-skimmed and a full body like whole milk.