Ethiopia Limu Region | Nigusie G3 Natural Process Local Indigenous Flavor

Ethiopia Limu Region | Nigusie G3 Natural Sun-dried Local Native Flavors?

Nigusie Lemma first appeared at the DST auction held in Addis Ababa, Ethiopia. Among the few natural process coffees on offer, its rich fruity sweetness and excellent natural character made it the focus of attention. Although the DST auction did not continue in 2011, our supplier secured this coffee through a direct connection with the farm. The owner and manager is Lemma Edeto, who has worked in the coffee business in the Limu region for over 60 years. His farm began during the reign of Haile Selassie, and in the late 1970s, under the communist regime, all his property was confiscated. About 10 years ago he started operating the farm again with his sons and brothers. It can be considered the highest-altitude coffee farm in the Limu region, and almost the first coffee garden around the small town of Meto Gundb in northwestern Jimma. Sitting on a high platform, it commands this excellent position and looks out over the whole Limu region. The farm is shaded by ancient, lush forest trees, and natural mountain springs trickle through, supplying irrigation water. Ethiopian native varieties are cultivated organically. Nigusie Lemma also owns processing equipment, a Pinhalense dry huller, which lets them control every stage from production and harvesting to processing and export, and the coffee is packed in plastic inner bags, Grainpro lined bags, to ensure a nearly flawless product. This is a coffee known for its balanced flavor, with moderate acidity and excellent aroma, presenting a diverse balance in the overall texture. Flavor description: complex sandalwood aroma, gentle citrus, plum, syrup, and a light wine aroma.

Natural Sun-dried Limu Nigusie Lemma

English Product Name: Ethiopia Natural Limu G3 Nigusie Lemma

Country: Ethiopia

Region: Limu

Grade: Grade 3

Producer: Nigusie Lemma Edeto Coffee Development Enterprise

Processing Method: Traditional Natural Sun-dried Processing

Variety: Local Native Heirloom

Altitude: 1850-2000 meters

Harvest Period: October to January of the following year

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90 degrees

Grind Size: Fuji grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g of coffee, first pour 25g of water and let it bloom for 25s, second pour to 120g then stop, wait until the water level in the coffee bed drops to half before pouring again, then pour slowly until reaching 225g. Extraction time around 2:00.

Analysis: A three-stage pour clearly separates the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, stopping the water flow extends the extraction time.

FrontStreet Coffee Recommendation

This Limu lot is a natural process coffee, and FrontStreet Coffee's Ethiopian range is organized around the contrast between natural and washed lots from the same country. Natural processing reaches its fullest expression in the Ethiopia Huakui. Grown in the Hambella area of Guji, Sidamo, on a farm of 200 hectares, the cherries are dried on raised beds for 21 days, turned constantly, and hand-sorted every three to five days to remove defective and moldy beans. Roasted medium-light, it delivers a light fermented wine aroma with florals, citrus, and mango, honey sweetness, a cocoa edge, a thick body, and a long finish, a profile many drinkers describe as the least coffee-like coffee they have tasted.

The Red Cherry Plan Yirgacheffe takes a similar path with a drier, more restrained result. The cherries are dried in the sun for two weeks until the fruit sugars have migrated into the bean and moisture falls to 12%, giving peach, cocoa, honey, and lemon. On the washed side, the Yirgacheffe Gedeb Cooperative keeps things crisp: jasmine and bright citrus acidity over green tea and honey after a medium-light roast, an easy introduction to the country and a reliable pour-over, cold brew, or espresso. Two more lots fill out the picture. The Hamasho 74158 is a JARC-derived variety with strawberry, star fruit, and green grape sweetness, and the Kafa Forest coffee grows between 1400 and 2100 meters in a UNESCO biosphere reserve, showing white florals, bright lemon acidity, sweet orange, and bergamot.