Biruhi

Farmlevel Story

This Limu coffee comes from the Western part of Ethiopia near the birthplace of Arabica coffee, lying within the Djimma zone in the western highlands of Oromia, Ethiopia. The area is famous for its forests and abundant supply of water, and the coffees are known for having a full body. The forests create the perfect environment for organic matter to compost and return nutrients to the soil, which keeps the coffee trees well nourished. 

Most farms in Limu are semi-forest systems and generally small. Farmers selectively handpick the cherries and deliver them to nearby washing stations. The cherries are floated there to remove underripes and then visually inspected for damage. Then, they’re pulped and fermented–the abundance of water in the area means most washing stations wet ferment coffee. After fermentation, the parchment is washed in clean water and moved to raised beds to dry. Drying parchment is turned regularly to ensure even drying and it takes about ten days to dry.