Hand Brew Tips for Ethiopian Limu Region Coffee & What is AFCA?

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Ethiopia's Eight Major Coffee Growing Regions

Ethiopia's coffee is mainly produced in eight major growing regions: Ekempti, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo, and Yirgacheffe.

The Renowned Coffee Regions of Ethiopia

Ethiopian coffee is highly regarded in Taiwan, with Taiwanese coffee enthusiasts showing particular interest and passion for three famous regions: Harrar, Sidamo, and Yirgacheffe. The Sidama province is located in southern Ethiopia, bordered by Arsi province to the north, extending eastward to connect with Bale province, and adjacent to the Gamu Gofa provincial administrative region to the west. The Sidama provincial administrative region governs two extremely famous producing areas: Yirgacheffe and Kochere. The industry is primarily agricultural, with coffee growing areas situated around the Great Rift Valley of East Africa.

Limu Coffee Region

The Limu producing region is located in the Limu area, northwest of Djimma. It consists of coffee produced by local small-scale farmers and was awarded third place in the fiercely competitive annual PK competition held by the Africa Fine Coffee Association (AFCA) in 2016, which attracted numerous participants and unquestionably demonstrated its quality. The coffee cultivation variety is Ethiopia's native Heirloom, grown using 100% organic methods. The soil is Vertisol, and the altitude ranges from 1,850 to 1,900 meters.

Limu's production is relatively low, primarily exported to European and American markets. In the past, it was difficult to purchase domestically, but it has been very popular in Europe and America, with its reputation second only to Yirgacheffe. Limu's flavor profile differs from Sidamo and Yirgacheffe: its body is lighter, and its floral and citrus aromas are less pronounced than Yirgacheffe and Sidamo, yet it possesses a distinctive grassy fragrance, cocoa aroma, and sandalwood notes.

Limu coffee features delicate floral tones, strawberry, passion fruit, and wine-like ripe fruit characteristics. The flavor has rich chocolate notes, low acidity, with a long and clean aftertaste.

Coffee Origin Information

Region: Limu producing region

Variety: Heirloom (local native variety)

Producer: Local small-scale coffee farmers from Limu region

Altitude: 1,850 to 1,900 meters

Grade: Natural G1

Harvest Period: October to February of the following year

Soil: Vertisol

Flavor Characteristics: Delicate floral tones, strawberry, passion fruit, wine-like ripe fruit.

Flavor Profile: Rich chocolate flavor, low acidity, with a long and clean aftertaste.

Recommended Brewing Method

FrontStreet Coffee's Recommended Brewing Method: Pour-over.

V60 dripper, 15g of coffee grounds, water temperature 89°C, Fujisaki grinder setting 4, water-to-coffee ratio close to 1:15.

30g of water for bloom, bloom time 30s.分段：Pour water to 130g and stop, wait for the water level to drop by 1/3, then pour water again to 230g.

When brewing Limu coffee beans, it's essential to control the brewing water temperature and time properly, otherwise over-extraction can easily occur, resulting in undesirable flavors.

Important Notice :

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