Jimma, which lies in southwest Ethiopia, is a significant producer of coffee of commercial quality. Jimma coffee is distinguished by its rich, chocolatey flavor and nutty scent. It is between 140 and 2000 meters above sea level.

The Jimma region is well renowned for its crucial contribution to Ethiopian coffee. Since the 1960s, Jimma has been the location of the Jimma Agricultural Research Centre (JARC), which has worked to create resilient and delicious types for the Ethiopian coffee industry and to offer the agricultural extension training required to cultivate them.

Although Jimma is the officially recognized name for the area, the term Limmu is used to characterize the distinctive flavor profile of the region’s coffee, which is present in both Jimma and the nearby zone of Illubabor. The ECX classifies Limmu coffees from Jimma and Illubabor as A and B, respectively, to avoid any further confusion regarding which zone-specific Limmu coffees come from. This indicates that Woredas, like Gera in this instance, are classified as Limmu Zone A.