Djimma (sometimes spelled Jimma or Djimmah) is a region in western Ethiopia known for its natural process coffees, though it is not as well-known as Harrar and Yirgacheffe as a high-quality coffee region. The majority of the coffees exported from this area are naturally processed, meaning the coffee cherry is allowed to dry completely around the coffee bean before being hulled. This lends these coffees a classic chocolatiness, nuttiness, and heavy body that make them useful components in blends.
