Ethiopia Limmu Grade 2 Washed

$18.30

Limmu Grade 2 Washed

Region Area: Djimmah, Limmu Woreda  Ethiopia
Variety: Heirloom varieties
Farmer: Feysel Abamecha
Picking method: Hand picked
Drying technique: African raised beds
Process: Washed
Drying period: 7-9 days
Altitude: 2000 MASL
Average rainfall: 1700-2000mm 

Cup Profile: Stone fruits, milk-choc & balanced. 

Farm Details:

Feysel Abamecha  operates in the Oromia region of Ethiopia, specifically in the Djimmah zone, Limmu woreda, and Limmu Seka sub-district
(Kebele).The region experiences a distinct rainy season from March to October, which is essential for coffee growth and development. Harvesting takes place between October and
December, with temperatures averaging between 13 and 25 degrees Celsius per annum. The site benefits from an average rainfall of 2000mm, nourishing the coffee
plants in the fertile reddish-brown soil, resulting in an exceptionally delicious harvest.

SKU: Limmu-Gr2 Categories: , , Tag:

Description

Limmu Grade 2 Washed


Region Area: Djimmah, Limmu Woreda  Ethiopia
Variety: Heirloom varieties
Farmer: Feysel Abamecha
Picking method: Hand picked
Drying technique: African raised beds
Process: Washed
Drying period: 7-9 days
Altitude: 2000 MASL
Average rainfall: 1700-2000mm 

Cup Profile: Stone fruits, milk-choc & balanced. 

Farm Details:

Feysel Abamecha  operates in the Oromia region of Ethiopia, specifically in the Djimmah zone, Limmu woreda, and Limmu Seka sub-district
(Kebele).The region experiences a distinct rainy season from March to October, which is essential for coffee growth and development. Harvesting takes place between October and
December, with temperatures averaging between 13 and 25 degrees Celsius per annum.

The site benefits from an average rainfall of 2000mm, nourishing the coffee plants in the fertile reddish-brown soil, resulting in an exceptionally delicious harvest.

The post-harvest processes are carefully managed, with drying times lasting 7 to 9 days and fermentation times ranging from 36 to 48 hours, followed by soaking periods of 8 to
12 hours. These fastidious procedures contribute to the high-quality standards of the coffee produced by Feysel Abamecha.

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