Origin
- Region: Ethiopia Limu (Limu) production region
- Variety: Heirloom variety
- Process: Washed
- Roast: Cinnamon Roast
- Altitude: 1850–1900 meters
- Sample Batch:
- Grower:
Flavor Notes:
Apple, nuts, cocoa, caramel, dark plum aftertaste
- Aroma: Medium
- Cleanliness: Medium
- Sweetness:Average
- Acidity:Average
- Body:Average
- Bitterness:None
- Aftertaste:Medium
- After Cooling:Medium
LimuCoffee Bean Intro:
Generally speaking, the Limu region primarily produces washed beans, which have a milder flavor profile compared to those from the Sidamo region, often featuring citrus notes. Although not as famous as the coffees from Sidamo or Yirgacheffe, Limu also produces many distinctive beans.
For those who frequently enjoy Yirgacheffe and Sidamo coffees, trying a different washed coffee from the Limu region can add a fresh topic to your coffee conversations. The coffee variety is Ethiopia’s native Heirloom, grown 100% organically by local smallholder farmers. The soil is Vertisols. The cultivation altitude ranges between 1850 and 1900 meters.
Limu has a lower yield and is mainly exported to European and American markets. It was previously hard to find domestically but is quite popular overseas, second in fame only to Yirgacheffe. The flavor profile of Limu differs from that of Sidamo and Yirgacheffe: it has a lighter body, with floral and citrus notes less pronounced than in Yirgacheffe and Sidamo, but it offers more grassy and cocoa notes, along with sandalwood undertones.
Regular drinkers of Ethiopian coffee may have heard of the [Heirloom native variety]. Most Ethiopian varieties are labeled with this name, largely because there are so many—Ethiopia is like a natural gene bank for Arabica. On one hand, the sheer variety makes identification and classification difficult; on the other, the Ethiopian government, for conservation reasons, is reluctant to disclose detailed information about these varieties, hence the collective term [Heirloom native variety].
Nearly 2,000 coffee varieties have been recorded in Ethiopia, including 1,927 native varieties and 128 introduced ones. So, purely in terms of appearance, Ethiopian coffee varieties are like a “grand garden”—there’s everything: tall, short, thin, plump…
This Limu coffee bean has a medium density. At Front Street Coffee, we believe medium roasting is the most suitable level to highlight Limu’s characteristics. Upon tasting, you’ll notice a grassy freshness and apple-like acidity, which enriches the coffee’s body. The cocoa and berry aftertaste lingers pleasantly.
Ethiopia Limu G2 Washed
Ethiopia Washed Limu G2
Country of origin: Ethiopia
Region: Limu region
Variety: Heirloom (local native variety)
Producer: Local smallholder farmers in the Limu region
Altitude: 1850–1900 meters
Grade: Washed G2
Harvest season: October to February each year
Soil: Vertisols
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Region Intro:
Limu (specialty region): altitude 1,200-2000 m|garden, forest, semi-forest, plantation coffee systems|
Production is relatively small, mainly exported to European and American markets, not easy to buy domestically, but very popular in Europe and America, with three processing methods: washed, natural and semi-washed. Limu's body is noticeably lower, and its floral and citrus notes are also inferior to Yirgacheffe and Sidamo, yet it has an extra grassy aroma and brown sugar sweetness, with bright fruit acidity.
Brewing Tips:
Recommended brewing method: Pour-over
Filter: V60
Water temperature: 90–92°C
Coffee dosage: 15g
Coffee-to-water ratio: 1:15
Grind size: Medium-fine (80% through a 20-mesh sieve per Chinese standards)
Brewing technique: Pulse pouring
Bloom with 30g of water for about 30 seconds. Pour 125g of water in small circles around the center, then pulse pour again when the water level drops to near the bed. Continue pouring until reaching 225g total. Remove the filter when the water level is about to expose the bed. (Timing starts at bloom.) Total brew time: 2’00”.
