Specifications
Core Type: eastern Ethiopia Ethiopia Limu Grade 2 Varieties
Tasting Notes: Floral, Şarapsa flavors, soft spices
Aroma (smell): chocolate, nutty
Body: Medium
Growing in the Altitude: 1100-1800m
Harvest Period: August - December
Processing time: Washed
Acidity: High, Citric Acid
Inside: flowery taste the flavor of the Şarapsa following the first sip, leaving a lighter trace on the palate and finish with smooth chocolate taste. persistent mild nutty taste on the palate.
Limu coffee beans by adding a small amount to more blender was used to enhance the flavor of the coffee. Soft and lovely inside and raided several coffee blend with a taste for being a suitable core in Ethiopia Limu, smoking and enjoyable alone as an orchestra with flavors it offers. Therefore recently Limi core of the core increased demand for an increase in sales as a single origin being experienced.
in Limu harvest begins in August and continues until the end of December. This is because of the altitude of the grown nuclei consisting of bumpy field is changing in the range of 1100-1800 meters.
Ethiopia, the homeland of coffee and coffee crops in the years that different types of natural mutated in many types of coffee caused to occur. The most significant main varieties separated by slight differences from each other as leave a sufficient majority types are isimlendiriliy reach under Heirloom header. Diversity is so high that many years playing this type of identification and separation of the different branches of studies.
More information
JARC (Jimma Agricultural reseach Center - Jimma Agricultural Research Center) is established in 1967. JARC is the aim of coordinating international research in the field of agriculture in Ethiopia, contributing to provide. Ethiopia without permission and approval JARC not be able to do a research on coffee. JARC Gera and Aaron, two, and three central testing center (Mettu, Mugu and Agaro) is. The Agarone of these test centers are located in Limu.
To avoid a period experienced coffee diseases, other countries used in genetic modification method of looking hot, it's some type of coffee at the end of his research JARC to believe that a solution is found that is not only efficient to produce in some soils and coffee cultivation plans are made accordingly in subsequent years in the country. Therefore, these varieties are grown they are taking on the name of a part.
Ethiopian coffee are subject to a classification of 1-9. Most of the production was carried by a qualified classified as Grade 1 and Grade 2 dry process for washing method is generally used. After drying processing method for drying a coffee cherry fruit remains slightly in the upper crumbs are separated from the fruit and this brings about the formation of the core of fruity taste. In the washing method applied as in Limusine you brew coffee because it decomposes completely only take the taste of the fruit core nucleus. This is one of the best methods to compare with each other, it would not be right to say no to someone important because the core of the most accurate method to ensure the best flavor, bringing occurred.
