Lim Limu washing local native coffee how to drink? What are the producing areas of Ethiopian coffee?

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There are eight major coffee producing areas in Ethiopia: Lekempti, Limu, Illubabor, Djimmah, Harar, Teppi/Bebeka, Sidamo and Yirgacheffe.

Ethiopian coffee is highly rated in China, especially the Chinese people are particularly interested in and love the producing areas of Sidamo and Yirgacheffe in Ethiopia. Sidama province is located in the south of Ethiopia, with Arsi province in the north, Bale province in the east and Gamu Gofa province in the west.

Generally speaking, Limu producing areas are mainly water-washed beans, which taste milder than those in Sidamo, often with citrus characteristics; although not as famous as coffee from Sidamo or Yegashifi, they also produce coffee beans with many flavor features.

Regular Ethiopian coffee drinkers should have heard of the [Heirloom native species], most Ethiopian varieties will be named after this name, in fact, because there are so many Ethiopian varieties, it is like the natural gene bank of Arabica, 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 these species information for the sake of protection, so it is collectively called [Heirloom native species].

Nearly 2000 coffee varieties have been recorded in Ethiopia, including 1927 native varieties and 128 imported varieties. So just by looking at the appearance, Esther's coffee variety is "Grand View Garden", which has everything, long, short, thin, fat.

Even without the fame of Sidamo and Yegashafi, Lim still produces amazing coffee. Most of the areas are small farmers, but there are also some large estates belonging to the government.

Limu and Djimmah. In Western Ethiopia, "Limu" stands for washed coffee and "Djimmah" for the sun-drying process.

Altitude: 1400-2200m

Harvest: November-January

Variety: Heirloom

Qianjie coffee recommended brewing method: hand brewing.

V60 filter cup, 15g powder, water temperature 89 degrees, small Fuji grinding degree 4, water powder ratio close to 1:15.

30 grams of water steaming, steaming time for 30 seconds, subsection: injection to 130 grams of water cut off, such as the water level dropped 1 stroke 3, re-injection to 230 grams.

When cooking lim, you should have a good grasp of the temperature and time of the cooking water, otherwise it is easy to produce bad taste.