Limmu Kossa - Ethiopia

History and process

The Limmu Kossa washing station is located in the heart of Ethiopia's coffee-growing region, on the eastern edge of the Oromia region. The coffee is harvested during the dry season over several months, washed, and lightly fermented to remove all mucilage from the fruit, then dried on a series of covered raised beds. Once the coffee has dried to the appropriate moisture level, it is stored in Addis Ababa, while making its way to cargo ships leaving the port of Djibouti and eventually making its way to the world.

Limu Kossa was founded by Giday Berhe, who began his coffee career as a trader in 1993 in Jimma. He then opened a wet and dry processing station with the goal of supplying quality coffee to the central market. In the early 2000s, he decided to establish his own farm in Galeh village, Jimma, and from the outset, build meaningful relationships with neighboring smallholder farmers. Not only does he invest a large portion of his profits in healthcare and schooling for the community, but he actively teaches farmers how to improve their farms and techniques so that, over time, they can also process and export their coffee for high premiums.

Recipe for home

We recommend preparing it in a filter, where its fruity and sweet notes of berries, mango, and dark chocolate are enhanced.

V60:

15 grams of ground coffee for V60,

260 gr total of water at 92º,

We first pour 50g of water in 30 seconds. Then we pour more water until we reach a total of 260g in 1 minute.

Total extraction time: 2:10.

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