This Mocha Djimmah is a delicious African bean that is fairly typical of a traditionally dry-processed Ethiopian coffee. It is earthy and rustic with a full body and bags of ripe fruit and cocoa. However, there are also some lovely fresh pine and lemon meringue pie aromatics that really bring the brew to life.
Ethiopia is often described as the birthplace of coffee. It is believed that, in the forests of the Kaffa region, Coffea Arabica first grew wild and these plants were traded and transported around the world by 16th and 17th century missionaries. The Port of Mocha in neighbouring Yemen lent its name to coffee from this region, as it became a major trading post for coffee going into Europe and Asia. It is also from here that mocha (a chocolate and coffee drink) was named, possibly due to the chocolaty notes present in many Ethiopian coffees.
Origin
Ethiopia.
Recommended Brew Method
Aeropress, Cafetiere and Filter.
Roast
Light/Medium.
Coffee Grind Service
If you require the beans grinding, please leave a comment with your preference:
- Coarse - Cafetiere/Filter
- Medium - Stovetop etc
- Fine - Espresso
Disclaimer
Please Note: The cost of refill items includes a surcharge of 10p per 100g which covers the expenses of packing these items as well as providing the Click & Collect and Home Delivery services, and making them feasible for an independent business.
While we take care to ensure ingredient and allergen information displayed on this website is correct to the best of our knowledge, this information may change.
If you require any specific advice regarding product information, please contact us online or at the shop.
Ethiopean (Mocha Djimmah) Coffee Beans (100g)
In stock
Pollards Wholesale Ltd have been coffee roasters and wholesale coffee suppliers since the company was first established in 1879, based in Sheffield, UK. The Pollards brand is, and always has been, a family owned business. They proudly supply a variety of cafes, restaurants, bars and coffee shops throughout the UK. Providing customers with everything from tea and coffee, to equipment and training.
Use a rough ratio of 1g of coarse ground coffee to 13ml of water.
Eg. 56g of coffee for 750ml of coffee:
- Add the ground coffee followed by 200ml of hot water and leave for 30 seconds.
- Add the remaining 550ml of water and leave to steep for 4 minutes.
- Stir once to break the crust.
- Place on plunger and wait for 10-15 seconds
- Slowly plunge and serve
