• Strength: Medium 
• Acidity: Fruity 
• Body: Full, intense, sweet with a long juicy finish
• Aroma: Apricot, pleasing as a "black" fragance 
• Flavour: Hints of Apricot Nectar with Cocoa notes at the back of the palate 

100% Ethiopian medium roast whole beans from Limu-Djimmah region. Excellent choice for a high quality cuppa!

Description: At the front of the palate, you will detect a Fruit – which is pleasing as a “Black”. And then in milk, you will taste more of the cocoa notes producing at the back of the palate and during the finish. There are hints of Apricot Nectar and Cocoa. 

One of the top quality African coffee from Limu-Djimmah region. Limu coffee has its own special genetic profile and its own unique cup profile, which is like a smooth red wine; an elegant coffee from the Highlands of Southeast Ethiopia (altitude: 1800-2000m).

Coffee cherries are delivered to the washing stations within four hours from the time they were handpicked from the trees. Coffee is then passed through a pulping machine. Once cherries have been depulped, the remaining coffee husks float through channels to an area where it is dried and stored to eventually be used as fertilization. The coffee seeds float through the water channels (“flotation”) and this process sorts the heavier more mature beans from the lighter, greener and less mature beans.

After flotation, the mature and dense coffee is moved to tanks full of water, where fermentation will take place. Fermentation removes the sugars that remain in the skin of the seed and the chosen process is determined based on the climatic conditions of the region where the washing station is located. This process usually spans from 36 to 76 hours. Once sugars have been completely eliminated through the fermentation process, the coffee moves under the sun for drying in parchment.

The “washed process” is favoured for its stability. By eliminating the sugars in the fermentation process, the drying process is less risky as less microorganisms that can affect quality have the potential to develop. Secondly, washed coffee cup brighter, with more delicate characteristics. Acidity is highlighted.