Raw Coffee
Limmu
Limmu, a region in south western Highlands of Oromia, Ethiopia, is the name of the area after which Limmu coffee is named. This region is highly recognized for its abundance of water and forest. The majority of Limmu coffee is washed because the availability of water supply simplify the washing process easier. Cultivated in less than one hectare of land, semi-forest coffee makes up the majority of the coffee produced in Limmu. One of the key reasons Limmu is a favorable area for coffee farmers is its humus-rich soils as a result of organic matter decomposition.
The Process
The harvest season for Limmu coffee is October through December. Following careful hand picking, cherry is pulped and divided into three categories based on density using pulping machine. The best quality lots are then produced by processing each of these grades independently. After fermentation, parchment is spread out on raised beds and cleaned with clean water. Raking the parchment often ensures uniform drying. The drying time for parchment is seven to twelve days. Once dry, then parchment is transported to dry mill in Addis Ababa.
Limmu in a cup
Limmu beans are more consistent than some other variants of Ethiopian coffee beans. Being a washed bean, it exhibits full flavor and a clean cup with a caramel, fruity, winy, smooth, herbal and green apple notes with strong cocoa finish. It has a citric acidity, medium body with balanced mouthfeel.