Coffee of the Month - May 2026, Ethiopia, Limu

Limu lies in the Western highlands of Oromia, Ethiopia - an area famous for its forests and abundant water, these forests creates great conditions for the organic matter like fallen leaves and dead trees to compost and return the nutrients to the soil. The coffee comes from around 560 smallholder farms, commonly its collected at a centralised washing station from the surrounding farmers who frequently grow small amounts of coffee in ‘gardens.’ Limu uses the washed process; the outer skin of the cherry is removed after harvesting which is usually done on the same day. Machines scrape away at the outer layer leaving behind the parchment coffee covered in the mucilage, the beans are then immersed in fermentation tanks. The good cherries will sink whereas the unripe fruit will float on the surface, this fermentation process breaks down the sugars in the mucilage and frees it from the parchment, this can take around 24 hours though longer or shorter times are possible depending on the climate. Finally the coffee is taken to dry in the sun on raised beds until the dry beans have a water content of around 10%.

Growing Altitude: 1500 - 1900  masl

Milling process: Washed

Aroma: Floral

Body: Full

Acidity: Bright

Cup Characteristics:

Earl Grey, Peach,

Apricot, Lime