REGIONS AND TYPES
Coffee from Ethiopia is known for it’s bright fruited and floral flavors.
These coffees typically have a higher acidity, light to medium body and complex flavor notes.
Ethiopian coffee is categorized by the regions where it is grown.
The southernmost province, Sidama, is where many of the coffee growing areas are located.
Within the Sidama region is the beloved Yirgacheffe.
Yirgacheffe is a small town whose nearby farms consistently produce some of the best coffees in the world.
Limu coffee grows in the southwest of Ethiopia between 3,600 and 6,200 feet. Limu coffee generally has a milder acidity than Sidama and Yirgacheffe; the flavors generally characterized by a balanced and clean cup.
Has a sweet citrus aroma and pleasing maple syrup-like body.
The wild sweet lemon and floral tones round out into a smooth, clean finish.
Has a light body with delicate citric acidity, we taste fresh red berries, sweet lemon, and floral notes atop a subtle earthiness.
Has a sweetly tart acidity; silky-smooth mouthfeel, notes of warm spice and a delicate floral finish.
The aromatic wood-framed finish is crisp in the short, rounding to cocoa tones in the long.