grown without the use of chemical fertilizers and harvested by hand
Taste profile: citrus-floral
In the fragrance: flowers and citrus
Taste: white tea, kumquat, lemongrass and floral notes
Body: medium, silky
Packing options: 250 grams, 1 kilogram and ground in drip bags. We can grind coffee for any brewing method. Just check the box next to the Grinding item and select the grinding size for your cooking method.
Organic coffee is grown on ecologically clean lands. The process of growing coffee is harmonious with the ecosystem. The preservation of forests contributes to the preservation of the population of rare birds and insects.
Such a carefully selected terroir also affects the taste of coffee. Coffee plants grow in the shade of trees and in mountainous areas, so the cup will be dense, complex, with a long aftertaste.
In terms of growing conditions, Ethiopian coffee can be divided into three groups: forest, garden and plantation. The forest category includes trees growing in forests in natural shade, mainly in the south-west of the country. Garden is the most common type of coffee cultivation, giving the main volume of production. Trees grow near the farmer's house. There are fewer shade trees, and farmers artificially limit shade by pruning. Fertilizers are used quite often. The Plantation category is relatively rare. Coffee grows on large farms where basic farming methods are used: pruning, fertilizers, mulching, breeding. Therefore, single estate coffee from Ethiopia, that is, coffee from one farm, is relatively rare. There are quite a few varieties of Arabica growing in Ethiopia, which are usually labeled as local varieties or Ethiopian heritage. As for the climate and landscape, there are mountains in the western part of the country, respectively, the climate is milder, the east is a plateau and more arid. Ethiopian coffee regions – Irgachiff, Sidamo, Limu, Jimma, Lekempti, Harrar. The Sidamo region is also a trademark officially registered by the Government of Ethiopia in 2004 in order to promote coffee from this region. Coffee grows at an altitude of 1400 – 2200 meters above sea level. The harvest is harvested from October to January.
About the region
Limu is a small district in the Oromia region of Ethiopia, the administrative center of which is Gelila. Coffee comes to Lima from about 560 small farmers. Usually in Ethiopia, coffee is harvested at centralized processing stations from all the small surrounding farmers. With this
Due to the great natural diversity, attention to detail at the processing stage is the key to a good coffee.