How should coffee be roasted in Lim, Ethiopia? What flavor does lim coffee have?

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There are eight major coffee producing areas in Ethiopia: Ekempti, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo and Yirgacheffe.

Ethiopian coffee is highly rated in Taiwan, especially Chinese people are particularly interested in and love the three more famous producing areas of Ethiopia, namely Harrar, Sidamo and Yirgacheffe. 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. The jurisdiction of Sidama province includes two well-known producing areas, Yirgacheffe and Kochere. The industry is dominated by agriculture, and the coffee growing area is located around the East African Great Rift Valley (Great Rift Valley).

Gera, a Limu producing area, is a small town of Gera in the Limu region northwest of Djimma. It is a raw coffee bean produced by a cooperative of local small coffee farmers in Gera. The coffee variety is native to Ethiopia (Heirloom) and is grown in a 100% organic way. The soil is Vertisols (metamorphic), 1900 meters above sea level.

Limu coffee has exquisite floral flavor, bright acidity of apple, aloe and kumquat, changeable taste, and sweet finish of lemon, sandalwood and cocoa in the middle and back.

Shallow roasting City (fragrance): unlike ordinary coffee beans, the aroma will gradually decrease over time after grinding beans. The fragrance of strawberry biscuits after Limcosa grinds beans becomes very strong and sufficient after 10 murmurs for 15 seconds. The taste of imported pink and tender beans is not found in other East African beans. It is suggested that it can be divided into two drinks until the coffee is cooled and the aroma of strawberry wine fermentation begins to be complex and elastic (one circle is larger than the other) and the frequency is getting stronger and stronger. Properly nourish the coffee beans (store) 7murf for 9 days, let the aroma reach the fullest fruit acid, change softly and slowly, open the sealed bag and slowly awaken the aroma of strawberries from low to bright, coffee beans grow from young teenagers to temperamental adults.

Re-baking (general C): this baking degree has the aroma of cocoa chocolate, the natural sweetness of hazelnut cake, the taste is pure and smooth, but clean and not thick without bitterness, and the chocolate is sweet, soft and round when the coffee is cooled.

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