Ethiopia Limu Grade 2 – Roasted Coffee

Taste & Crema

This strong coffee with low acidity is considered by many connoisseurs to be one of the best in the world. How could it not be. It is full-bodied with notes of flowers and fruit, and there is even a hint of caramel. When it comes to the fruit, you'll especially notice dried apricots and citrus fruits. The crema is subtle yet compact.

Origins

Land of culture and nature. That's how travellers describe Ethiopia's Oromia. Even seasoned globetrotters are amazed when they visit one of the nine ethnic states in the southeast of the country. The landscape of wild animals and plants captivates with its magnificent scenery and natural beauty. Imagine desert steppes on the horizon framed by mountain ranges reaching altitudes of around 4,000m. Deep river gorges, tropical forests, waterfalls, lakes, caves. Indeed, tourists from all over the world flock to the Bale Mountains National Park or the Rift Valley Lake.

The Oromo people represent the largest ethnic group in Ethiopia. They are named after the "Orma" –⁠⁠⁠⁠⁠⁠ the sons of men. About 95% of them make their living from agriculture, but it's also the home of world and Olympic 5.5km and 10km champion Kenenisa Bekele and the first African woman to win the Olympic marathon, Fatuma Roba.

All land in Ethiopia is owned by the state, who lease it to farmers. Crop yields depend heavily on rainfall and altitude. Coffee trees are grown by small farmers, especially in the south. Coffee is the country's second most important export crop next to the light narcotic khat. In 2007, coffee accounted for 37% of total exports.

The amount of information on the origin of Ethiopian coffee would cover an entire book. Legend has it that a goat herder discovered the benefits of coffee fruit sometime in the 5th century. This was in Kaffa province and coffee has been associated with human activity ever since. In the Oromia region, coffee trees, almost exclusively of the arabica genus, are harvested several times a year, depending on how their fruit ripens. The farmers process them using the so-called wet method (fully-washed, wet-processed). They pour the fruit into special tanks and press it through crushing plates to remove the skins. The peeled grains are transferred to fermentation vessels for fermentation. This dissolves the remaining layers covering the grains. Fermentation can take up to 36 hours. Finally, the coffee is dried either in large machines or spread out in the sun.

Coffee packaging preview

Our quality aluminum packaging lacks any bold graphics, as we’d rather focus on the taste of our coffee. It always comes fresh thanks to degassing valve, which releases the gases that occur after roasting. Thanks to the hermetic seal, this container helps the contents further keep their freshness and protect them against humidity, light or foreign odors.