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OBRIY · MMXXVI250 G · 8.8 OZ Ethiopia Limu Kossa

Ethiopia

Ethiopia Limu Kossa

Ethiopia · Oromia · Limu

A washed Ethiopian from Limu for lovers of juicy acidity and a long finish.

Apricot, dark berries, black tea and spice. Velvety body of medium density. Good balance and a long finish.

Tasting notes

ApricotDark berriesBlack teaSpice

Body

Medium

Acidity

Lively

Sweetness

Sweet

Clarity

Crystalline

Roast profile Espresso

LightMediumMedium-darkDark

Poids 250 g

Coffee format Whole beans

Whole beans Grind for brewing

Freshly roasted coffee · free shipping over €65

Best within60 days

Availability4 bags left

How to brew this coffee at its best

How to brew it

Comment nous le préparerions.

Roasted for espresso. It also works well in other methods below.

01 · Espresso

Espresso

Dose18 g

Water / yield36–40 g

GrindFine

Time26–32 s

Start at 93°C and a 1:2 ratio. Grind finer if the shot runs fast and tastes sour; coarser if it runs slow and tastes bitter.

02 · Moka

Moka pot

Dose16 g

Water / yield160 g

GrindMedium-fine

Time3–4 min

Fill the base with hot water just below the valve and the basket loosely without tamping. Brew on low heat and take the pot off as soon as the flow turns pale.

03 · Cezve

Cezve

Dose8 g

Water / yield80 g

GrindExtra-fine

Time2–3 min

Mix the coffee with cold water and heat slowly. Take the cezve off the heat as soon as the foam starts to rise, let it settle for a minute and pour.

04 · Cup

Brewed in a cup

Dose12 g

Water / yield200 g

GrindMedium-coarse

Time4 min

Pour water just off the boil over the grounds, break the crust after 4 minutes, skim the foam and let the grounds settle before drinking.

From the farm

Smallholder farmers of Limu
— Oromia · Limu

Limu lies in the western highlands of Oromia, a region known for its forests next to those considered the birthplace of arabica.

Most coffee in Limu grows in semi-forest plots of less than one hectare. The red clay soils are rich in humus, constantly renewed by falling and decomposing organic matter.

Altitude

1,900–2,130 masl

Producers

Smallholder farmers of Limu

The process

Lavé
by design.

Les cerises sont dépulpées à l'eau de source, laissant les grains couverts d'un mucilage collant et sucré. Ils trempent ensuite dans de l'eau de source fraîche pendant 24 à 48 heures, selon la météo, afin que les enzymes naturelles décomposent le mucilage.

Après la fermentation, les grains sont lavés dans des canaux d'eau claire. Ils sèchent d'abord à l'ombre pendant plusieurs jours jusqu'à atteindre 30 % d'humidité, puis sur des lits surélevés au soleil pendant environ deux semaines supplémentaires jusqu'à atteindre 11 %.

The whole spec

Nothing hidden.
Everything on the bag.

Producers

Smallholder farmers of Limu

Region

Oromia · Limu

High-altitude microclimate · cool nights, long maturation.

Varietal

Heirloom

Selected for cup clarity and density.

Process

Lavé

Cherry picked ripe, then dried to protocol on raised beds.

Altitude

1,900–2,130 masl

Cool nights, long maturation, dense bean structure.

Harvest

September–January

Selective hand-harvest at peak ripeness.