Ethiopia Limu Region | What are the Flavors of Limu Kossa Washed Local Heirloom Varietals?

Ethiopia Limu Kossa | The Flavor of Washed Ethiopian Heirloom

Finding a coffee farm in Ethiopia is an extremely rare occurrence. However, Gidey Berhe Retta owns a farm in Limu Kossa. Gidey's farm spans 350 hectares, located at an altitude of 1840-2130 meters. The land where coffee is cultivated was originally dense wild forest. After careful preparation, coffee was planted there, but amidst the native trees still pervades the profound tranquility and solitude of the forest. During the harvest season, 400 seasonal workers are employed to pick and select cherries on the farm. At peak harvesting time, the processing plant handles approximately 20,000 kilograms of cherries per day. For a coffee farm, "Limu Kossa Agro Industry PLC" is not a very attractive name. Therefore, with Gidey's permission, green bean suppliers named his coffee after him.

Limu Coffee is renowned for its aromatic, wine-like flavor (spicy and Winnie flavor) and is highly popular in Europe and America. With good acidity and body, washed Limu coffee is also a favorite in the specialty coffee world. The beans are medium-sized, greenish-blue, and mostly round.

The floral notes, fruit flavors, and tea-like aftertaste extracted through the washed processing method are often its most appealing characteristics. Ethiopia introduced wet processing in 1970 and was the site of the first washing channels. The washing process can be understood as fermentation for hull removal followed by direct drying. Despite requiring significant investment in production processes and equipment, investors' determination remained unwavering because of the ability to produce traditional wine-like flavors and lemon-floral notes. Thanks to adequate investment, the design of washing channels was continuously improved and standardized. Under professional techniques, quality-stable Yirgacheffe gradually entered the international market as a specialty coffee, winning the favor of many coffee enthusiasts.

Coffee Details

Variety: Ethiopian Heirloom

Region: Limu Kossa, Oromia

Farm: Limu Kossa Agro Industry PLC

Farm Owner: Gidey Berhe Retta

Altitude: 1840-2130 meters

Processing Method: Washed

Flavor: Citrus, cantaloupe, caramel

FrontStreet Coffee's Recommended Brewing Method:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: 1:15 coffee-to-water ratio, 15g of coffee grounds. First infusion with 25g of water for a 25-second bloom. Second infusion to 120g, then pause and wait until the water level in the coffee bed drops to halfway before continuing. Slowly pour until reaching 225g total. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly define the front, middle, and back-end flavors of the coffee. Because the V60 has many ridges and drains quickly, pausing the pour can extend the extraction time.

Flavor: Nut and toast aromas, apricot, caramel, cane sugar sweetness, maple syrup-like sweetness, solid body, cocoa, and chocolate aftertaste.