Name: Limu

Producer: Various Sidamo Smallholders

Origin: Western Highlands of Oromia

Varietal: JARC Varieties , Local Landraces

Altitude: 1500-1800 metres above sea level

Process: Washed

Flavours: Plum, Red Wine & Berries

Importer: Keynote Coffee

Where is it from?

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.

Cultivation
Limu sits within the Djimma zone in the western highlands of Oromia. The region is rich in forests and has an excellent supply of fresh water. These forests provide ideal conditions for organic material—like fallen leaves and old wood—to break down and replenish the soil. This natural cycle creates humus-rich soil that nourishes the coffee trees and supports healthy growth.

Harvest & Post-Harvest
Most farms in Limu are small semi-forest plots, usually under one hectare. Farmers handpick ripe cherries and deliver them to nearby washing stations. Upon arrival, the cherries are floated to remove underripe ones and carefully checked for damage. They’re then pulped and fermented. Thanks to the region’s plentiful water, washing stations typically use wet fermentation, often refreshing the water several times during the process.

After fermentation, the parchment coffee is thoroughly washed and transferred to raised drying beds. Workers sort through the parchment as it dries, removing any defects. The coffee is turned regularly to ensure even drying, a process that generally takes around 10 days.

Roast

Light/Medium


Brew

Filter & Espresso