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This Ethiopian bean is grown in the Limu region of the Oromia section of the country, which ranges in altitude from 1400 to 2200 meters. It is processed using the natural method, in which the bean is first dried in the cherry, pulling in some fruity notes.
In recent years, Limu’s coffee has gained recognition in the specialty coffee industry for its exceptional taste. Many local farmers have adopted sustainable and organic farming practices.
We taste notes of mango, mint, and honey. We roast this bean light to preserve the flavors.
This Ethiopian bean is grown in the Limu region of the Oromia section of the country, which ranges in altitude from 1400 to 2200 meters. It is processed using the natural method, in which the bean is first dried in the cherry, pulling in some fruity notes.
In recent years, Limu’s coffee has gained recognition in the specialty coffee industry for its exceptional taste. Many local farmers have adopted sustainable and organic farming practices.
We taste notes of mango, mint, and honey. We roast this bean light to preserve the flavors.