ETHIOPIA - Limu Organic
Caffeine percent: Ethiopian Limu coffee
has the lowest caffeine percentage in the world
Good cup; sweet, spicy/winey flavor and balanced
One of the premium gourmet coffees worldwide.
Bean = medium in size, distinctive round shape
and greyish, blue to bluish color.
- Coffee areas : Limu; conservative estimations put the figure between 400,000 and 450,000 ha
- Altitude : 1,850 meters
- Soil Type : Volcanic origin with the high nutrient holding capacity of clay minerals
- Type of shade trees : Leguminous plants : they include trees like Acacia, Albizia, Cordia, Euphorbia, Sesbania,
- Rainfalls in mm/year : the average annual precipitation is 1,500 to 2,500
- Average annual temperature : 15 - 25°C
- Crop period : from January to March
- Picking method: manual, handpickings
- Washing method: 36-48 hours of fermentation, depending on the weather conditions where processing takes place; it takes less time in areas where daily temperature is high
- Drying method: sun-dried at the mill's patios
- Screening and sorting method: manual and machinery
Limu coffee comes from the western highlands of Ethiopia - the area around the town of Limu and Kaffa (the name “coffee” is possibly inherent to this town).
The coffee tree is indigenous to this land. It is the home of the original wild “Arabica typica” - species - the ultimate coffee.
Many coffee trees still grow in the wild on these highlands. The Limu coffee contains fruits taken from these wild trees.
Coffee has its roots in Ethiopia, where a shepherd accidentally noticed that his goats became more active after they had consumed ripe, red coffee cherries.
A lot of the coffee grows in the wild, but in recent years replantation politics have been introduced to manage the crops, also with an eye on sustainability.
Besides forest coffee, there are three types of production systems in Ethiopia: semi-forest coffee, garden coffee and plantation coffee.
95% of these coffees is organic.