Ethiopia Limu

Origin

• 🇪🇹 Ethiopia· Limu

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Name: Limu Producer: Various Sidamo SmallholdersSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. Origin: W estern Highlands of Oromia Varietal: JARC Varieties , Local Landraces Altitude: 1500-1800 metres above sea level Process: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Flavours: Plum, Red Wine & Berries Importer: Keynote Coffee Where is it from? Ethiopian coffee production is profoundly influenced by the country's three main seasons. The Bega season (October-January) is the long dry period, crucial for coffee harvesting and processing. The Belg season (February-May) brings the first rains, essential for coffee flowering and early fruit development. The Krempt season (June-September) sees heavy rainstorms from the east, crucial for the later stages of coffee fruit development and ripening. By the end of September, the rains cease abruptly, allowing the coffee fruits to ripen, leading to a bustling harvest period by November. This Limu coffee is grown in western Ethiopia, close to the lush forests considered the birthplace of Arabica coffee. The Limu and Djimma regions overlap, and both share several traits with the well-known southern coffee areas like Yirgacheffe and Sidamo. Coffees from these regions often have similar floral notes and bright citric acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., though Limu stands out for its naturally fuller bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method.. Cultivation Limu sits within the Djimma zone in the western highlands of Oromia. The region is rich in forests and has an excellent supply of fresh water. These forests provide ideal conditions for organic material—like fallen leaves and old wood—to break down and replenish the soil. This naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. cycle creates humus-rich soil that nourishes the coffee trees and supports healthy growth. Harvest & Post-Harvest Most farms in Limu are small semi-forest plots, usually under one hectare. Farmers handpick ripe cherries and deliver them to nearby washing stations. Upon arrival, the cherries are floated to remove underripe ones and carefully checked for damage. They’re then pulped and fermented. Thanks to the region’s plentiful water, washing stat