What is Ethiopia DST? How Should Ethiopia Limu Pope Coffee Be Brewed?

Introduction to Ethiopian Coffee Culture

Geographical Overview of Ethiopian Coffee Production

If we consider Addis Ababa as the center, then apart from Harar, most Ethiopian coffee is produced in the southwest and south of the capital.

Limu Coffee Region

Limu is located in the southwest of Ethiopia. Shortly after departing the capital, you can see a road leading west out of the city, another road leading to the famous production area Lekempti, and, continuing straight southwest, a larger road leading to Jimma. Limu lies between these two production areas.

Most Limu coffee is processed using the washed method. The difference between Limu and washed Sidamo or Yirgacheffe lies in its bright acidity, which is accompanied by spice notes. It also possesses a somewhat wine-like character, which is considered one of its distinctive features. Most Limu coffee is grown at altitudes ranging from 1,200 to 1,900 meters.

Flavor Profile

Bright lemon acidity, full body, an oily coating on the palate that brings out spicy sensations, noticeable sweetness in the aftertaste, and the sweet-and-sour flavors of pomelo and ripe citrus. Excellent as a single-origin cold drip or iced coffee in summer. It retains the acidity characteristic of washed processing but with a gentler acidity, while maintaining excellent clarity in the mouthfeel. Truly worth tasting. This washed East African bean combines lively bright acidity with the rich, mature, full-bodied character of African coffee, with a prominent wet aroma and citrus notes.

Quality Assurance

Pope Coffee is carefully selected and processed by specialized processing plants. Every stage, from production and post-harvest processing to export, follows strict procedures and is packaged in Grainpro-lined bags, ensuring that what is sold is nearly flawless, excellent coffee.

Limu Region Characteristics

Limu belongs to the southwestern production region of Ethiopia, geographically located between the two famous production areas of Djimma and Nekempte (Lekempti). Situated at high altitudes, native varieties are grown using organic methods. Most coffee is processed using the washed method. The difference between Limu and washed Sidamo or Yirgacheffe lies in its bright acidity, which is accompanied by spice notes, and it also possesses a somewhat wine-like character, which is considered one of its distinctive features. Coffee trees are shaded by ancient, lush forest trees, and natural mountain streams provide irrigation water.

DST Trading System

The DST (Direct Specialty Trade) system is an Ethiopian auction held irregularly. Only specialty coffees that exceed 80 points according to SCAA cupping standards can be traded with foreign green bean merchants under their own names.

Brewing Recommendations

FrontStreet Coffee Pour-over Technique Recommendations

V60 dripper, medium-fine grind, water-to-coffee ratio 1:16, water temperature 88-90°C.

Other Brewing Suggestions

French Press: medium grind, water-to-coffee ratio 1:15, water temperature 87-89°C.

Siphon: medium-fine grind, water-to-coffee ratio 1:15, water temperature 87-89°C.

FrontStreet Coffee Recommendation

If the bright, spiced, wine-like profile of washed Limu appeals to you, FrontStreet Coffee's Ethiopian offerings let you explore the country's range. FrontStreet's washed Yirgacheffe is the classic entry point, known for jasmine, bright citrus and lemon acidity, and a tea-like body, and it is the bean many drinkers use as their first step into specialty coffee. FrontStreet Ethiopia Flower Champion, from the Hambella area, brings the opposite, fruit-forward side of Ethiopia with heavy tropical notes of strawberry, passion fruit, and jackfruit and very low bitterness.

FrontStreet also carries the smaller-lot Ethiopian cooperatives, including FrontStreet Gotingding Cooperative from the Worka area of Yirgacheffe—a traditional washed coffee with citrus and lemon acidity and jasmine fragrance—and the sun-dried FrontStreet Red Cherry, a fully ripe, natural-processed Yirgacheffe with citrus acidity, berry juice, honeyed sweetness, and creamy smoothness. FrontStreet Kaffa Forest, from wild trees at 1,400-2,100 meters and medium-light roasted, adds white florals, lemon acidity, sweet orange, bergamot, and a green-tea finish.

FrontStreet brews these washed Ethiopian lots with a V60: 15 g, a 1:15 ratio, medium-fine grind, and 90-91 degrees Celsius, using a 30 g, 30-second bloom followed by pours to about 225 g for a clean, aromatic cup.