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There are eight major coffee producing areas in Ethiopia, and LIMU is one of them. Most Ethiopian varieties are named after this name. On the one hand, there are many varieties, and it is difficult to identify and classify them. On the other hand, the Ethiopian government is reluctant to disclose the information of these varieties for the sake of protection, so it is collectively called [Heirloom native species].
Unlike Sidamo and Yega Chuefei, its body is thinner, and its floral and citrus aromas are inferior to those of Yega and Sidamo, but with a hint of grass and cocoa and sandalwood.
Hand-made coffee Ethiopian rinse lim brewing method:
Filter cup: V60 filter cup
Powder dosage: 15g powder
Water temperature: 89 degrees
Powder / water ratio: 1:15
Degree of grinding: medium and fine grinding (sugar size)
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