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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.

Notes de dégustation

ApricotDark berriesBlack teaSpice

Corps

Moyen

Acidité

Brillant

Sucrosité

Sucé

Clarté

Limpide

Profil de torréfaction Espresso

ClairMoyenMoyen-foncéFoncé

Weight 250 g

Format du café Café en grains

Café en grains Moulu pour votre méthode

Freshly roasted coffee · free shipping over €65

À consommer de préférence60 days

DisponibilitéPlus que 4 paquets

Comment préparer ce café pour en révéler le meilleur

How to brew it

How we'd brew it.

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

01 · Espresso

Espresso

Dose18 g

Eau / rendement36–40 g

MoutureFine

Temps26–32 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

Eau / rendement160 g

MoutureMedium-fine

Temps3–4 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

Eau / rendement80 g

MoutureExtra-fine

Temps2–3 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

Eau / rendement200 g

MoutureMedium-coarse

Temps4 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

1900–2130 masl

Producteurs

Smallholder farmers of Limu

Le processus

Washed
par intention.

The cherries are depulped with spring water, leaving the beans covered in sticky, sugary mucilage. They then soak in fresh spring water for 24–48 hours, depending on the weather, so natural enzymes break the mucilage down.

After fermentation the beans are washed in channels of clean water. They first dry in the shade for several days down to 30% moisture, then on raised beds in the sun for about two more weeks until they reach 11%.

The whole spec

Nothing hidden.
Everything on the bag.

Producteurs

Smallholder farmers of Limu

Région

Oromia · Limu

High-altitude microclimate · cool nights, long maturation.

Variété

Heirloom

Selected for cup clarity and density.

Processus

Washed

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

Altitude

1900–2130 masl

Cool nights, long maturation, dense bean structure.

Récolte

September–January

Selective hand-harvest at peak ripeness.