Unroasted - Ethiopian Limu (Coffee of the Week)

About the bean

We’re thrilled to have Limu back in the mix. Sourced from Ethiopia’s Jimma Zone, considered the birthplace of Arabica, coffee from the western highlands of Ethiopia is typically more balanced and less explosively floral or berry-forward than that from southern regions (e.g., Yirgacheffe or Guji). Its shine lies in its elegant complexity, vibrant acidity, and syrupy mouthfeel.

In the cup, we found our new Limu less acidic than expected (a plus from our point of view). We experimented with different brew styles and found the V60 method beautifully accentuated this offering’s tea-like characteristics. Exceptionally smooth and not overly dense, a lingering aftertaste remained pleasantly present. Rather than a sharp tartness, the subtle acidity is reminiscent of sweet blueberries. We might describe this one as a mosaic of flavours, rather than one straightforward experience.

By contrast, an Americano brew offered a more direct profile with a medium acidity, sweetness, and enjoyable aromatic qualities, all the while maintaining a smooth texture and satisfying density. The robust and delightful finish made for a most enjoyable cup.

Beyond the Bean: Produced by various smallholders, typically families who grow, harvest, and process their cherries with a deep knowledge rooted in generations of coffee farming.

CUPPING NOTES: Floral Aroma. Jasmine. Blueberry. Peach. Subtle Acidity. Long Finish.

REGION: Agaro, Gemma, Goma
PROCESS: Natural
ALTITUDE: 1,500 - 1,800 masl.
VARIETALS: Heirloom, JARC, Local Landraces
GRADE: 2 
CUPPING SCORE: 85 (Specialty Grade)

Roasting recommendation: Medium. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.