Lim, Ethiopia

Ethiopian coffee should be no stranger to every coffee lover, right? Do you like the refreshing fruit and bright taste of Yega Xuefei or do you prefer the bitterness and sweetness of Harald's chocolate? The so-called radish and green vegetables have their own preferences-don't stick to the stereotyped traditional taste, this spring, the sun-dried Lim brings us a new Ethiopian style-combining the clear taste of Yega Xuefei and the rich and deep bitter taste of Harald and breaking the historical record of Harald's long lasting rhyme.

It turns out that the smell of Ethiopia is not only very Yega or very Harald-- the fruit of thousands of native species growing over a vast expanse of land-- and it ends up in a coffee cup, but also an infinite small universe-- this is what the Ethiopia Natural 3 Limu Nigussie Lemma tells us.

Dry aroma is relatively low-key, presented in the cup is rich and elegant chocolate aroma and candied sweet smell, different from the general sun treatment Esser inevitably long miscellaneous smell and heavy wine smell, this Lim entrance is extremely pure and smooth-should benefit from the careful processing and proper baking, right? No less mellow than Harald, even reminiscent of rich chocolate sauce-clear and strong even in the finish.

This Ethiopia Natural 3 Limu Nigussie Lemma is a special batch of sun-dried beans from the Nigussie Lemma family, and the 1850-meter-high hill on which the farm is located is also a commanding height among the many local coffee producers.

Name

Ethiopia Natural 3 Limu Nigussie Lemma

Area

Mitto Gunnim,Limu Kossa district (north of Jimma city)

Height

1850m

Variety

Multiple native species

Processing mode

Natural sun drying

Baking degree

High+

Taste characteristics

The chocolate in the dry fragrance is obviously sweet and bitter, the entrance is pure, the acidity is low, it is medium-bodied, the taste is smooth and round, and the chocolate and caramel are very clear and strong even in the finish.

Fragrance

Dried incense

Aroma

Damp fragrance

Acidity

Acidity

Bitterness

Bitter taste

Sweetness

sugariness

Body

Alcohol degree

Complexity

Richness

Uniformity

Equilibrium degree

Aftertaste

Yu Yun

four

four

three

three

four

three

five

four

five