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

Introduction to Ethiopian Coffee Culture

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Geographical Overview of Ethiopian Coffee Production

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

Limu Coffee Region

Limu is located in the southwest direction of Ethiopia. Shortly after departing from the capital, you can see a road leading west after leaving the city, another road leading to the famous production area: Lekempti, and if you continue straight southwest, another larger road leads to Jimma. Limu is situated 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, oily coating on the palate bringing out spicy sensations, noticeable sweetness in the aftertaste, sweet and sour flavors of pomelo and ripe citrus. Excellent as single-origin cold drip or iced coffee during summer. It retains the acidity characteristic of washed processing but with a gentler acidity, while maintaining excellent clarity in mouthfeel. Truly worth tasting! This washed East African bean combines lively bright acidity with the rich, mature, full-bodied African coffee characteristics, with prominent wet aroma and citrus notes.

Quality Assurance

Pope Coffee is carefully selected and processed by specialized processing plants. Every stage from production, post-harvest processing to export follows strict procedures, and is packaged in Grainpro-lined bags to ensure 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

Important Notice :

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