Filter Coffee

Limu, Ethiopia, Washed

Regular price: $19.00
Sale price: $19.00
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Unit price: per

Lime, floral and honey

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COFFEE PROFILE

We love this Ethiopian Heirloom for its fuller body and sweetness present. This special filter has wonderful honey notes that leads to a zest of lime and a beautiful floral finish.

TASTES LIKE	Lime, floral and honey
ROAST	Filter

Story

Primrose Coffee has been instrumental in showcasing the unique offerings of Limu, Ethiopia, a region in the Oromia area renowned for its exceptional washed coffees. While Limu might not have the same international recognition as Yirgacheffe, Primrose is dedicated to highlighting the region's distinct characteristics. Limu coffees are celebrated for their mild acidity, sweet and spicy flavours, and subtle winey notes with floral overtones.

Primrose sources its coffee from high-altitude areas like Gera and Kossa, where elevations range from 1,700 to 2,000 metres. These regions benefit from fertile soils and tropical conditions, which contribute to the coffee's quality. At the heart of Primrose's operations are the local washing stations. Here, coffee cherries are carefully depulped, fermented, and washed before being dried on raised beds. This meticulous process accentuates the natural flavours and ensures the coffee’s quality. Unlike the nearby Djimmah, which is known for dry-processed coffee, Limu’s washed coffee, championed by Primrose, is valued for its clarity and bright cup profile.

PRODUCER	Primrose Coffee
REGION	Oromia region
VARIETAL	Heirloom
PROCESS	Washed
ALTITUDE	1700-2000 masl

Origin

Oromia region, Ethiopia

The Limu region, nestled in the highlands of southwest Ethiopia's Oromia region, is a cornerstone of the country's rich coffee heritage. With elevations ranging from 1,700 to 2,000 meters, Limu benefits from fertile soils and a tropical climate, ideal for coffee cultivation. This area is integral to Ethiopia's coffee culture, with smallholder farmers practicing traditional methods passed down through generations. These farmers often grow "garden coffee," intercropping coffee trees with other crops like enset, fostering organic cultivation.

The introduction of the washed coffee process in Limu, later than in regions like Yirgacheffe, has elevated its coffee's global standing. This method, involving fermentation and washing of cherries, yields a clean cup with balanced acidity and notes of mild fruit, spice, and winey characteristics. The economic impact of coffee is profound, with Limu’s washed varieties fetching higher prices internationally, prompting improvements in processing infrastructure and traceability.

The Ethiopian Commodity Exchange (ECX) distinguishes Limu's washed coffees from the natural coffees of nearby Djimmah, enhancing its market identity. Today, both local cooperatives and private companies, such as Primrose Coffee Exporter, drive Limu's coffee production forward, maintaining its prominence in the international specialty coffee market. Limu's coffee story is one of tradition and innovation, preserving Ethiopia’s coffee legacy while embracing modern techniques.

BREW GUIDE

How to get the best tasting cup

NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN

Age Best Used	7-20 days after roast
Brew Parameters	Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 90 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew 3:00.
Best Freeze Date	8-12 days after roast