Limu lies within the Djimma zone in the western highlands of Oromia, Ethiopia. The area is famous for its forests and abundant supply of water. The forests create the perfect conditions for organic matter like fallen leaves and dead trees to compost and return their nutrients to the soil. This cycle of dirt returning to dirt means hummus-rich soils that keep coffee trees well fed. The coffees grown here are famous for their beautiful effervescent brightness and sweet floral notes.
Coffees in Ethiopia are typically traceable to the washing station level, where smallholder farmers—many of whom own less than 1/2 hectare of land, and as little as 1/8 hectare on average—deliver cherry by weight to receive payment at a market rate. The coffee is sorted and processed into lots without retaining information about whose coffee harvest is in which bag or which lot.
Most farms in Limu are semi-forest systems, typically under 1 hectare. Farmers selectively handpick the cherry and most deliver their cherry to nearby washing stations. At intake, cherry is frequently floated to remove underripes and visually inspected for any damage. The cherry is then pulped and fermented. The abundance of water in the region means that most washing stations will wet ferment coffee, and some will change the water several times during fermentation. After fermentation, parchment is washed in clean water and moved to raised beds to dry. At the beds, workers will pick over drying parchment to remove any damaged or defective parchment. Drying parchment is turned regularly to ensure even.
TASTES LIKE: Orange Juice + Oolong Tea COUNTRY: Ethiopia SUB REGION, REGION: Limu, Djimma FARM NAME: JARC varieties, Local Landraces PRODUCER:Many small lot holders VARIETY / CULTIVAR: Local Landraces PROCESSING & FERMENTATION:Washed, traditional fermentation