The flavors of our medium roasted Ethiopian coffee are sensitive and delicate; you can sense the notes of so many types of exotic flowers, fruits, and a wonderful lingering aftertaste. The body of the coffee is not very strong and acidity is mild and pleasant. In general, Ethiopian coffees are heavy and winey or floral and tea like. If your go too coffee of choice is a dark roast than this will not be for you. On the other hand, if you like delicate flavors than this is a winner!
This Organic Ethiopian Limmu comes from the Burka Gudina Estate. Ibrahim Hussein is the third generation owner of the Burka Gudina Estate. The estate uses 150 hectares of farmland for coffee production and employs 120 people during the peak season. Growing altitude at Burka Gudina ranges from 1850-2000 masl.
Coffee legend tells of the discovery of the first coffee trees in Ethiopia -- it’s not hard to believe that coffee originated where wild coffee tree forests are still the primary harvesting source. Generally coffee from Ethiopia comes from one of three main growing regions — Sidamo, Harrar, Kaffa — and often bears one of those names. In the cup, an Ethiopian coffee tends to offer a remarkable and bold statement: full flavored, a bit down-to-earth and full bodied.