Ethiopia Limmu Washed - Espresso

Ethiopia Limmu Washed - Espresso

Very excited to see our long term Colombian Importer has now made some amazing connections with Ethiopia and we have picked two lots to share with you! This Washed coffee is a very classic Ethiopia flavour profile. Always exciting to have fresh Ethiopian coffees in the roastery!

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• Producers + Mill:

This coffee is cultivated in both Limu and Djimma regions before being delivered to the processing station in LimuGera. The Limu area lies west of Djimma, while the Djimma region itself is located in southwestern Ethiopia-celebrated worldwide as the birthplace of coffee. Thedryprocessingstationspans5hectaresandsitsatanelevation of 2,150 meters above sea level. The coffee is sourced from small holder farmers who cultivate heirloom varieties near the station. After sorting and flotation, the coffee cherries are de-pulped and then thoroughly washed in concrete channels to completely remove all mucilage.Thecoffeeisthensun-driedonraisedbedsfor12-16days, with regular turning, until it reaches the optimal 10-12%moisture content. This meticulous process develops a coffee with exceptional clarity, bright acidity, and a naturally sweet flavour profile.

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• Varieties:

Heirloom varieties are plants that have been traditionally cultivated and preserved by gardeners and farmers over several generations. They are known for their historical significance and cultural heritage. Typically, heirlooms are open-pollinated plants, which means they can be pollinated naturally by insects, wind, or other means without human intervention. These varieties often have unique traits, flavours, and appearances that have been maintained over time. That length of time is still open for discussion, with some happy at 50+ years, others more insistent at 100.

Key characteristics of heirloom varieties:

• They are usually associated with a specific region or cultural group.
• They have been passed down through generations, often within families.
• They may have specific historical or sentimental value.
• They can be open-pollinated, allowing for seed saving and preservation.
• They often have distinct flavours, colours, or growth habits.

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• Process:

Once the coffee arrives at the station, a thorough pre-sorting of the cherries is performed. The team carefully hand-sorts them, selecting only perfectly ripe ones and removing any unripe, overripe, or foreign material. Afterwards, the cherries are floated in water. Low-density, imperfect coffee is removed as it floats, while healthy, dense beans sink to the bottom. Next, the coffee cherries are de-pulped and fermented for 100 hours. To ensure optimal mucilage removal, the water is changed with cold water every 24 hours. Finally, the coffee is placed on African drying beds for 15 days. It's turned 5 to 6 times a day to ensure even drying

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• Region: Limmu, Djimma
• Producer: Small holder producers
• Farm: Limu Gera Mill 
• Importer: Cofinet
• Price (green ex Shipping): £8.90 p kg

• Variety: Heirloom
• Process: Washed process
• Altitude: 1850-2100masl
• Amount Bought: 240kg
• Tasting: Fruity, highsweetness, Syrupy, balanced, full body, 
• Flavours like: Orange, pear, dark choc biscuits.