Ethiopia Limu Region | Nigusie G3 Natural Process Local Indigenous Flavor

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

Nigusie Lemma first made its debut at the DST auction held in Addis Ababa, Ethiopia. Among the few natural process coffees, Nigusie Lemma's rich fruity sweetness and excellent natural flavor became the focus of attention. Although the DST auction did not continue in 2011, through direct connection with the coffee farm, our supplier directly procured this coffee. The farm's owner and manager is Lemma Edeto, who has been engaged 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 properties were confiscated. About 10 years ago, he started operating this farm again with his sons and brothers, which 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. Situated on a high platform, it occupies this excellent geographical location, overlooking the entire Limu region. The coffee farm is shaded by ancient, lush forest trees. Natural mountain springs trickle through, supplying irrigation water to the coffee farm. Ethiopian native varieties are cultivated organically. Nigusie Lemma also has its own processing equipment (Pinhalense dry huller), allowing them to fully control every stage of the operation from production, harvesting, processing to export, and is packaged in plastic inner bags (Grainpro lined bags) to ensure that what is sold is nearly flawless excellent coffee. This is a coffee known for its balanced flavor, with moderate acidity and excellent aroma performance, presenting a diverse balance in overall texture. Flavor description: Complex sandalwood aroma, gentle citrus, plum, syrup, 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 coffee, first pour 25g water, let it bloom for 25s, second pour to 120g water then stop, wait until the water level in the coffee bed drops to half before pouring again, slowly pour until reaching 225g water, extraction time around 2:00

Analysis: Using three-stage brewing to clearly distinguish 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.