Ethiopia · Growing region
Limu Coffee
- Species
- Arabica
- Preparation
- Fully washed · Natural
- Harvest
- October–January
Quick answer
Limu is an area of western Oromia at 1,400–2,000 m, historically associated with plantation and cooperative production. Its washed coffee is balanced and winey with moderate acidity — less piercing than Yirgacheffe and more structured than most commercial Ethiopian coffee.
Contract on: region · grade · screen · process · crop · moisture · defect tolerance · cup approval.
Request current limu coffeeThe area
Limu sits in western Oromia, at 1,400–2,000 m. Unlike the smallholder garden-coffee systems that dominate the south, Limu has a significant history of plantation and organised cooperative production, which has left it with more processing infrastructure per unit of production than many Ethiopian areas.
That structural difference shows in the product: Limu lots tend to be more consistent within a parcel than coffee from more fragmented catchments.
The cup
Washed Limu is balanced and winey: moderate acidity, medium body, with stone fruit and a light spice character. It does not have the floral intensity of Yirgacheffe or the fruit weight of a Guji natural, and that is precisely its use — it is an Ethiopian coffee that behaves predictably.
- As a blend component, where Ethiopian character is wanted without dominating.
- As an accessible single origin, more approachable than a high-acidity washed Yirgacheffe.
- As a consistent programme coffee, where parcel-to-parcel consistency matters more than peak intensity.
Practical notes
- Altitude
- 1,400–2,000 m
- Harvest
- October–January
- Processing
- Predominantly washed; naturals produced
- Grades
- Grade 2 common for washed export
- Structure
- Plantation and cooperative production alongside smallholders
- Port
- Djibouti
Limu enquiries
Tell us the volume and whether consistency or intensity matters more. Limu is usually the answer when it is consistency.
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Frequently asked questions
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Keep reading
Related to Limu Coffee
- Yirgacheffe CoffeeYirgacheffe coffee: what the designation covers, altitude, washing stations, the characteristic floral washed profile and how to specify a Yirgacheffe lot.
- Ethiopia Coffee GradesEthiopian coffee grades combine a defect count with a cup evaluation; export coffee is graded 1 to 5. How washed and natural grades differ and what Q1 and Q2 mean.
- Washed Ethiopian CoffeeWashed Ethiopian coffee: how it is processed, how the regional profiles differ, grading on washed defect allowances, and how to specify a washed Ethiopian lot.
- Ethiopia Green CoffeeEthiopian green coffee: regional designations, the Grade 1–5 classification, washed and natural preparations, washing station traceability and export via Djibouti.
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Region, process, grade, screen, moisture, defect tolerance, crop year, packaging and destination. Send what you know and we will confirm what Ethiopia realistically supports for the current crop.