Ethiopian Limmu

Limmu’s coffee stands out as a shining example of Ethiopian elegance and balance. Grown in the southwestern part of the country, Limmu coffees offer a sophisticated and approachable cup that captivates both seasoned coffee enthusiasts and newcomers alike.

Altitude and environment:

Limmu coffee hails from the Oromia region of Ethiopia, specifically the areas surrounding the town of Limmu Kosa. This region benefits from ideal growing conditions, including:

• High Altitude: Typically grown at altitudes between 1,100 and 1,900 meters above sea level, the higher elevation allows for slower cherry development, leading to increased bean density and more complex flavors.
• Rich Volcanic Soil: The nutrient-rich volcanic soil provides the coffee plants with the essential minerals they need to thrive.
• Abundant Rainfall: The region experiences ample rainfall, crucial for healthy cherry development and overall plant health.
• Shade-Grown: Many Limmu coffee farms utilize shade-grown practices, protecting the plants from direct sunlight and fostering biodiversity.

Flavor Profile: 

Limmu coffee is renowned for its well-balanced and nuanced flavor profile. It generally exhibits:

• Acidity: A bright, vibrant acidity that is often described as citric, reminiscent of lemon or lime. This acidity provides a refreshing and crisp cup.
• Body: Medium to light body, creating a delicate and smooth mouthfeel.
• Flavors: Complex and diverse, with common flavor notes including:
• Floral: Jasmine, bergamot, or honeysuckle
• Fruity: Citrus fruits (lemon, lime), berries (strawberry, blueberry), stone fruit (peach, apricot)
• Spices: Hints of spice like ginger or cardamom can also be present, adding depth and complexity.
• Sweetness: A pleasant sweetness that complements the acidity and rounds out the overall flavor experience. This sweetness can range from honey-like to caramel-like.

Processing Methods:

Limmu coffee is primarily processed using the washed method, also known as wet processing. This method involves removing the outer cherry and mucilage from the coffee beans before drying. This process generally results in a cleaner, brighter cup with more pronounced acidity. While less common, some natural processed Limmu coffees exist, offering a fuller body and bolder, fruitier flavors.