Ethiopia Organic Limu

The washed Limu coffee originates from the Djimmah Zone, specifically from the Limmu Seka and Limmu Kossa regions in the southwestern highlands of Ethiopia. Grown at altitudes between 1,900 and 2,000 meters, this coffee thrives in forest gardens where small-scale farmers forgo chemical fertilizers and pesticides. The combination of nutrient-rich soil, cool climate, and traditional cultivation methods results in a clear, multifaceted flavor profile.

Flavor profile

Through slow ripening at high altitude, this organic coffee develops a floral-sweet aroma with a characteristic lemon and lime note. The medium acidity adds freshness, while the full body provides a pleasant depth. In the cup, Limu coffee presents itself harmoniously and cleanly, without any overpowering bitterness.

Cultivation and processing

The coffee cherries are harvested by hand and then processed using the washed method. This method highlights the delicate, fruity aromas and ensures a clear, high-quality cup. Gentle drying and careful selection of the beans preserve the natural aromatic diversity of this Ethiopian highland coffee.

Roasting and preparation

A slow drum roasting process at temperatures up to 205°C develops notes of dark chocolate with a slightly caramel finish. The medium roast emphasizes the balanced interplay of freshness, sweetness, and depth.

Whether as filter coffee, in a French press or as a mild espresso – the Limu adapts to different preparation methods and shows different flavor nuances depending on the brewing method.