Coffee from Ethiopia - Limu Grade 1.

We've had Ethiopian Limu Grade 1 coffee for several years, and it's a very important ingredient in our house blends. It gives our blends that special touch that you keep coming back for in future orders. It would probably stay that way for years to come if it weren't for your questions about Ethiopian Limu. Why don't you have it? Well, we do have it, and it's of the highest sort, Gr 1.

We thought, why not show Ethiopia Limu as a single-origin coffee? In my opinion, it's the most consistent quality of any coffee from Ethiopia.

Ethiopia Limu coffee is a high quality coffee processed by washing ( washed ) The coffee comes from the western part of Ethiopia, the Limu region. Coffee crops in the Limu region are located at altitudes between 1500 and 1900 meters above sea level. The Limu region lies nearly 400 km from the Ethiopian capital Addis Ababa. The region is valued for its exceptionally fertile red earths with high clay content. The mountainous climate and high altitude of the plantations ensure that the plants are well-watered, creating ideal conditions for growth. Because Ethiopia is the "birthplace" of coffee, there are nearly 6,000 natural varieties of coffee plants that grow simply in forests and groves, a bit like raspberries here. Nowadays, the collective name for coffee varieties in Ethiopia is Ethiopian Heirloom Varietals (Heirloom for short). Coffee farms are simple small family farms where the whole family works, and the harvest is processed at nearby cooperative processing stations that are maintained by all local producers. Unlike other regions of Ethiopia, Limu has a cooler climate, which results in a slower ripening of the coffee berries - making coffee from this region prized for its fuller flavor. The coffee is harvested by hand and sorted by farmers in the same manner. The sorted coffee berries are taken to the aforementioned processing centers, where they are washed, sorted and dried again after being stripped of their tops.

Ethiopia Limu coffee has one of the lowest acidity levels of any Ethiopian coffee, and it's strong but mild. The encounter with Ethiopia Limu coffee starts with the aroma, and it's really striking, especially when the coffee is freshly roasted (up to 14 days after roasting). A huge portion of sweet aroma, laced with chocolate and black tea, comes to the nose. The flavor bouquet is well balanced with notes of grape, peach and earl grey. There is a clear fruity background with pleasant floral accents. The coffee has a long finish with a refreshing aftertaste.