Jimma Buna: Single Origin Ethiopian Coffee (Beans)

From the misty highlands of Ethiopia, where the ancient forests first whispered the secret of arabica, comes Jimma Buna. This is not just another coffee. It is a direct line to the origin – hand-selected, naturally processed, and traceable to the remarkable farmers of the province of "Kaffa", in the cradle of coffee itself.

The Founder’s Journey
Moritz Kallmeyer – founder of Drayman's Brewery & Distillery, master brewer, distiller, and relentless adventurer – has always chased excellence in flavour. Whether perfecting a Bavarian lager, ageing single malt whisky, or hunting the perfect pour-over, his curiosity drives him to the source. His deep love for Ethiopia, where he travels yearly and speaks the language fluently, eventually led him to the birthplace of coffee: Jimma.

In January 2016, Moritz lived the dream:
“I walked from one coffee plant to another, picking only the darkest red ripe berries, enjoying the sweet taste for the first time. I’m living the dream. I have trekked to the birthplace of arabica coffee, Jimma, Ethiopia!”

He arranged with independent coffee farm owner Shemekt Daba (whose name aptly means “the protector of a thousand”) for a rugged 2-hour drive from Limu Kosa village deep into the mountainous forest. They crossed clear mountain streams, passed through lush green valleys where butterflies flourished – unmistakable signs of a healthy, pesticide-free ecosystem. Coffee plants thrived naturally in the undergrowth, shaded by ancient forests. This is coffee in its purest, wildest form: organic, micro-lot, single-origin Limu variety, fully traceable to one farmer.

The ripe fruit berries are meticulously handpicked by a small army of local pickers. They are then spread on ground sheets or, for special lots, elevated mesh wire platforms in forest clearings. Dried naturally by sun and wind. Every evening they are carefully covered against dew and rain, while a guard in his tower watches over this “black gold” – Kalashnikov at the ready.

Shemekt explained his innovative approach: the husk and pulp remain on the bean until the harvest reaches Addis Ababa. Unlike standard washed processing, this method yields a naturally sweeter green bean and delivers a brighter, more pronounced fruity expression in the cup. It also dramatically extends shelf life. The dried cherries are bagged at the farm, trucked to Addis, then dehusked. They pass through shaker tables to remove stones, sticks, and debris, followed by mechanical size sorting for roast uniformity. Finally, teams of women with nimble fingers hand-sort the beans at conveyor tables, ensuring only the highest-grade lots make it into Jimma Buna.

The Moment of Truth
On the journey back, they stopped at a humble coffee shop. Moritz sipped buna from small cups while watching beans roast in a pan. It hit him: these small black beans, discovered here in Jimma centuries ago, now fuel the world – yet few ever taste the real thing from its source.

Jimma Buna brings that authentic experience to your cup. Expect vibrant fruit notes, natural sweetness, bright acidity, and the clean, complex depth that only true forest-grown, single-origin Ethiopian coffee delivers. It pairs as brilliantly with our craft beers and whiskies as it does black in the morning.