Limu Region | Lemma Nicolas Negusie G3 | Heirloom Natural Process Local Indigenous Varieties

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Ethiopia Limu Region | Nicholas G3 | Heirloom Natural Local Native Varieties Flavor?

In 2008, Ethiopia's agricultural products including wheat, corn, sesame, and coffee were comprehensively integrated into the E.C.X (Ethiopian Commodity Exchange) trading system to replace ancient auction and export methods. The approach involves coffee farmers or cooperatives delivering coffee to centralized E.C.X warehouses. Coffee beans of the same grade and region are mixed together and then auctioned. You won't know which specific farms or cooperatives produced them. This practice actually doesn't affect yield and quality, making it easier to distinguish coffee quality by price - what's known as "you get what you pay for." What's affected is that coffee merchants cannot directly know which farmers or cooperatives produced the coffee for convenient trading, as those not going through the E.C.X trading system face heavy taxes. Currently, about 90% or more are traded through this system. However, for buyers who love specialty coffee, the E.C.X trading system is not a good thing. For this reason, starting from 2010, Ethiopia introduced the D.S.T (Direct Specialty Trade) system. The D.S.T system holds irregular Ethiopian auctions where only specialty coffees scoring above 80 points on SCAA cupping standards can be traded with foreign green bean merchants under their own name. Small-volume, high-quality joint cooperatives have become targets for many foreign buyers.

This batch from Ethiopia's Limu region - Lemma Nicholas (Negusie) - consists of natural processed beans from wild traditional varieties. The coffee grows in pristine forests where no one deliberately tends to these inconspicuous yet divine gifts. Hardworking women pick these coffee cherries and dry them on the hard ground in front of their homes. These processes haven't changed from their ancestors' methods - this is authentic Ethiopian natural processed coffee.

Limu was the highest-scoring winner in cupping for both D.S.T 2009 and 2010, breaking the dominance of Yirgacheffe and Sidamo regions.

Farm Information

Farm Name: Various small producers

Farm Owner: Various small producers

Grade: G3

Region: Limmu Kossa

Country: Ethiopia

Altitude: 1,700-2,000 meters

Variety: Mixed Heirloom (local ancient traditional varieties mix)

Processing Method: Dry Process (Natural)

Harvest Time: October to January of the following year

Appearance: 17-18 screen

Aroma/Flavor: Strawberry, spice, fermented notes, mango, papaya, pineapple, toffee, chocolate, honey, milk

Acidity: Lemon, orange, malic acid, passion fruit acidity

Complexity and Other: Distinct spice notes, honey-smooth texture, intense tropical fermented fruit richness, prominent fruity aromas

Strong fruit aroma with maple milk sweetness - this is another noteworthy region besides Yirgacheffe and Sidamo.

FrontStreet Coffee Recommendation:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grind size 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour 25g water for 25s bloom. Second pour to 120g then stop. Wait until the water level drops to half, then continue pouring slowly until reaching 225g total. Extraction time around 2:00.

Analysis: Using three-stage brewing to clearly define the front, middle, and back-end flavors of the coffee. Because V60 has many ribs and drains quickly, stopping the water flow can extend the extraction time.

Important Notice :

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