Ethiopia Limu UG Washed

This is a smallholder-grown coffee processed centrally in Ethiopia’s Limu area.   

Jimma & Illubabor Zones  

Limu is not a recognized political zone by the Ethiopian government, the way Sidama is, or Guji . Rather, Limu is more of a terroir distinction encapsulating common cup profiles from this part of the country.  

The Limu terroir spans parts of the Jimma and Illubabor zones, west and slightly south of Addis Ababa. Both zones are part of the grater Oromia region, one of Ethiopia’s largest and most complex. Limu is generally considered part of Ethiopia’s “western” coffee area.   

Centralized Processing in Limu  

Fully washed coffee in Limu is produced by intaking cherry from registered smallholders daily at central processing sites dedicated to immediate growing areas. Typically, coffee is weighed and inspected on intake for minimum quality standards, and then admitted to processing. Cherries are first depulped and then typically fermented underwater for an average of 12 hours, then washed clean and spread across raised screen beds to dry. Drying takes 7-10 days, after which the parchment coffee is bagged and moved into a ventilated warehouse for longer term storage.