Description

Ethiopia Limu

• Region   : Oromia Zone, Ethiopia
• Altitude : 1500 to 1800 MASL
• Process  : Washed
• Varietal  : Heirloom
• Notes : Rich lemon fragrance, black tea notes through to a sweet toasty caramel finish. well-balanced body (mouthfeel) and
  noticeable winey and spicy flavors, often fruit-toned, pleasantly sweet and vibrant with floral overtones.
  relatively low acidity yet is somewhat sharp

Limu (also Limmu) is a growing district in southern Ethiopia that produces distinctive coffees from
traditional varieties of Arabica long grown in the area. This is a dry-processed or “natural” coffee,
meaning the beans were dried inside the fruit rather than after the fruit has been removed,
as is the case with wet-processed or “washed” coffees.
Limu coffee comes from the Western part of Ethiopia near the forests where the Arabica coffee tree comes from;
also known as “the birthplace of coffee”. The area has always been more known for its natural processed Djimmah coffee.
Limu coffee, on the other hand, is always washed.

Limu lies within the Jimma zone in the western highlands of Oromia, Ethiopia. The area is famous for its forests
and abundant supply of water. This creates ideal conditions for the reincorporation of organic matter into to the soil.
These hummus-rich soils make sure the coffee trees are well-fed. The coffee growing altitude in Limu ranges from 1500 to 1800 masl.
Since the region shares a lot of characteristics with the Southern regions in terms of environment and processing traditions,
Limu coffee has a profile similar to washed Southern coffees, like Yirgacheffe and Sidamo.
Coffees from these three regions share citric acidity qualities and floral notes, but Limu typically has a little fuller body.