Introduction to the comparative flavor characteristics of coffee from Lim producing area, Sidamo coffee and Yega Chuefei

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Ethiopia Washed Limu Cheshiche G1

Ethiopia water wash Lim production area Chishi deed processing plant

Most lim coffee is grown at a height of 1200 to 1900 meters. Although the coffee is not large, it is quite clean.

As the name implies, semi-washing is called semi-washed!

The required experience is different from the general washing, especially the drying process after removing the peel and pulp. The taste of this batch of Lime semi-washed beans is clearly centered on the capital Adis, where most Ethiopian coffee is produced in the southwest and south of the capital, except for Hala.

The Limu to be introduced today is in the southwest of Egypt.

Most of Lim's coffee is washed with water, which is different from Sidamo's washing beans or Yega Chuefei in that her acidity is bright but followed by spices, and her wine style is also one of her characteristics.

Guojia: Ethiopia

Producing area: Limu

Processing plant: Qishi deed processing plant

Haiba: 1850-1900 m

Variety: Ethiopian native species (Heirloom)

Producer: local smallholder water washing treatment (semi-Washed)

Cup test:

Dry aroma: sour ripe fruit, sweet spices, slightly cool and irritating plant aroma

Wet fragrance: fruit grass, fresh plants, bright citric acid, tea, body is very good, oily coated upper jaw with spice irritation, throat bitter tea sweet and bitter, grapefruit and ripe citrus, suitable for single ice drop or iced coffee, due to semi-washing treatment, there is clear acid of washing method, but the acid is softer and taste maintains good clarity, it is worth drinking!

Flavor essay:

Light floral aromas, with orange peel mixed with chocolate aromas, followed by sweet and sour orange juice and cranberries, with grapefruit and floral aromas in the finish, well balanced and bright sour.