Jimi is one of the most remote, mountainous areas which have very rough terrains. The road conditions in the Jimi areas are quiet bad during rainy periods.
Coffee farming is mainly along the sloppy mountains and down the 2km height valley. It is quiet a tough task for the farmers as they cannot carry heavy bags of cherries up the mountain after harvesting so they had to pulp, wash and dry down at the bottom of the mountains. After parchments are dried, they are lighter to carry up the top of the mountains for storage and then marketing.
Jimi coffees were assessed by the overseas Q graders and results show cup nutty aroma, sweet citrus and good body.
They have the potential to access overseas specialty markets. Jimi farmers are already engaged with an exporter who is assisting them to get certified under the Rainforest Alliance program.
|Green Coffee Nutrient Contents||Garden Information||Soil Nutrient Contents|
|Calcium: <0.1%||Altitude: > 1800 masl||pH:|
|Copper: 36mg/kg||Soil Type: Silt loam||Calcium: me%|
|Fat: 10.10%||Coffee Variety: Typica & Bourbon||Magnesium: me%|
|Iron: 64 mg/kg||Landform: Mountainous & Slopy||Potassium: me%|
|Phosphorus: 0.42%||Annual Rainfall: 2000 mm||Sodium: me%|
|Potassium: 1.60%||Temperature: 27 Degrees Celsius during the day||CEC: me%|
|Protein: 12.90%||BS: me%|
|Sodium: <0.01%||Olsen P: mg/kg|
|Zinc: 12 mg/kg||Organic: %|
|Bean Size Screens: 18/17.5||Total N: %|
|CIC Grade: AA/A||C/N (ratio):|