Day 7. Ethiopia - Limu Fully Washed

This fully washed coffee from Ethiopia’s Limu region is prized for its balance and clarity. In the cup, it offers a delicate floral aroma with notes of citrus and black tea.

Ethiopia is widely celebrated as the birthplace of Arabica and remains one of the most exciting origins in specialty coffee. Its incredible flavour diversity comes from a combination of factors: centuries of traditional cultivation, a huge range of indigenous varieties, and processing methods that have been refined through generations. Even farms located close together can produce remarkably different flavour profiles thanks to this genetic depth and the subtle differences in microclimate and handling.

Most Ethiopian coffee is grown by smallholders using traditional methods, often in semi-forest systems where coffee trees grow beneath natural shade. Chemical fertilisers and pesticides are rarely used, and nutrients are returned to the soil through decomposing forest matter, helping create rich, humus-filled soils ideal for slow, healthy growth.

Limu lies in the western highlands of Oromia, near the ancient forests believed to be the birthplace of Arabica itself. Sharing characteristics with southern regions like Yirgacheffe and Sidamo, Limu coffees also show floral and citric qualities, but with a slightly fuller body. Small farms here typically handpick ripe cherries before delivering them to local washing stations. There, the cherries are sorted, pulped and wet-fermented using the abundant fresh water the area is known for. After careful washing, the parchment is dried on raised beds for around ten days and hand-sorted to remove defects.