Ethiopia Limu

About this coffee

Ethiopian coffee production is profoundly influenced by the country's three main seasons. The Bega season (October-January) is the long dry period, crucial for coffee harvesting and processing. The Belg season (February-May) brings the first rains, essential for coffee flowering and early fruit development. The Krempt season (June-September) sees heavy rainstorms from the east, crucial for the later stages of coffee fruit development and ripening. By the end of September, the rains cease abruptly, allowing the coffee fruits to ripen, leading to a bustling harvest period by November.

This Limu coffee is grown in western Ethiopia, close to the lush forests considered the birthplace of Arabica coffee. The Limu and Djimma regions overlap, and both share several traits with the well-known southern coffee areas like Yirgacheffe and Sidamo. Coffees from these regions often have similar floral notes and bright citric acidity, though Limu stands out for its naturally fuller body.

VarietalJARC Varieties , Local Landraces