How about the flavor of Limu coffee in Limu, Ethiopia?
Limu coffee grows in southwestern Ethiopia, ranging from 3600 feet to 6200 feet above sea level. It is a high-quality wet-processed (washed) Ethiopian coffee with relatively low acidity but some sharpness.
Coffee in western Ethiopia is usually divided into Limu and Djimmah. Limu is washed and Djimmah is sun-treated. Limu and Sidamo coffee are often interchangeable because they taste similar.
Altitude: 1100-1900 m above sea level
Variety: native variety (Heirloom)
Harvest time: October to January
Treatment method: washing treatment
Aroma: flowers, spices
Taste: melon, almonds, lemon
Ethiopian Limu is an aromatic, sweet and complex coffee. In the first sip, cantaloupe and soft floral aromas are dominated by lemon sugar acidity. As it cools, the wood becomes sweeter, with almonds, melons and smooth chocolate milk. The sweetness and light body make Limu drink incredibly all day long. Limu coffee is characterized by a balanced taste, distinct aromas of wine and spices-sweet and vibrant.
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Haller, one of the three major producing areas in Ethiopia | Haller coffee flavor characteristics Harrar
Ethiopian Haller (Harrar) coffee is a wild, exotic Arabica coffee grown in the Oromia region of southern Ethiopia (formerly Haller), between 1400 and 2000 meters above sea level. Haller (Harrar) province is located east of the capital Addis Ababa (Addis Ababa). Altitude: 1510-2120 m varieties: native varieties
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Characteristics of seasonal horse producing areas in Ethiopia | what is the flavor of Jimma Djimmah coffee?
Djimmah has the largest coffee acreage in Ethiopia. These coffees are famous for their rich taste and acidity. Djimmah grows at an altitude of 1341-1829 meters. It is an ideal climate and plants are well protected by larger forest trees to provide shade from the noon sun and to preserve moisture in the soil. Djimmah coffee is grown in Ethiopia.
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