The Bean

High altitude growing conditions produced this excellent coffee with complex flavors, a sweet profile, and balanced body.

Sourcing

At the Feyisa Abamecha Washing Station, traceability is a top priority. Each coffee is trackedfrom the receiving station to the drying stage, ensuring documentation ties the coffee back to the farmers who produced it.

Processing

Fruit is stripped from the bean within days of being picked - the beans are then washed with water before drying. This gives the coffee a cleaner taste.

Coffee nerd stuff…

Limu, a lesser-known region in the Oromia Zone compared to Yirgacheffe or Guji, boasts 

altitudes of 1,100 to 1,900 masl (meters above sea level) in the highlands, perfect for growing excellent coffee with complex flavors, a sweet profile, and a balanced body. 

The district of Limu Seka, where this coffee originates, features fertile clay soil at altitudes ranging from 1,800 to 1,960 masl (meters above sea level). This G2 washed lot from Limu offers refreshing flavors of peach, honey, florals, green tea, lemon, and lime, complemented by a light body and bright acidity.

Ethiopia, the birthplace of Arabica coffee, contributes only 3-4% of the world's coffee supply, but the variety of flavors from this origin is remarkable. Ethiopian green coffee is celebrated for its bright fruit and floral notes, exceptional acidity, and sweetness. Among the many coffee-growing districts, Yirgacheffe, Sidama, and Guji stand out for their distinctive cup profiles.