Specialty Coffee 'Ethiopia Limú'

Ethiopian Specialty Coffee is simply unique and natural because, they claim, its genetic legacy has remained intact over the centuries, making Ethiopia a mostly organic coffee producer (95% of production is in “Garden Coffee” and “Forest Coffee” and only the remaining 5% in plantations). Even today, wild coffee trees grow in the forested areas near Kaffa, the city that gave rise to the word coffee. This coffee comes from the Limu-Jimma region: most of the coffee in this Ethiopian area grows under shade in forest areas. Coffees from this region are appreciated for their sweetness and good body, as well as their medium/high acidity. In the international coffee trade, washed Jimma is called Limu after the Limu Kosa/Limu Sakka districts where a large number of wet mills (washing stations) producing washed coffee can be found. Cultivated by various farmers in the area with false banana trees providing shade. It is harvested by hand by seasonal workers, who during the harvest season number between 200-300 people. Drying takes place over 12-16 days.