Limmu Kosa is one of the woredas of the Djimmah region, an inland city that is very close to Kaffa, the place of origin of coffee.
Woreda is the name given to the administrative districts, or local governments, into which the regions of Ethiopia are divided; they are equivalent to a district. Woredas are composed of a series of Kebele, or neighborhood associations, equivalent to a municipality, and constitute the smallest unit of local government in Ethiopia.
Continuing his father's legacy, he claims to feel a passion for this world where he can experiment with processes and have fun while being able to see the results.
THE FARM
The Akemel drying station collects cherries from 700 small producers in the area, located between 1,800 and 2,200 meters above sea level. Each owner has an average of about 2 hectares of land.THE GRAINS
Producer: Akemel Nure SerajeOrigin: Ethiopia, Limu, Djimma
Process: natural
Variety: regional native (heirloom)
Altitude: 1800 meters above sea level.
Tasting notes: Enzymatic fragrance of white flowers. On the palate, fruity notes and milk chocolate. It is very sweet, with medium acidity and a creamy, velvety body.
THE IMPORTER
This coffee is traded through ECX and purchased by Moplaco for export. Moplaco buys it as parchment coffee, so it's hulled, cleaned, and sorted at their facilities. The importer is our friend Mateo from XORXIOS, a green coffee importer based in Galicia. In our opinion, he's one of the best people we've met in this small world of specialty coffee.
THE RECIPE
We offer these guidelines to help you develop a recipe, but keep in mind that it may change depending on the equipment you use, the mill, and the water.*
Espresso:
* IN 18 grams of coffee
OUT 50 grams in a cup
Time of 27 seconds.
Coffee boiler temperature 93ºC,
Water pump pressure 6 bar
*La Marzocco, Linea PB
*Victoria Arduino, Mythos One
*Osmosis water, 110 ppm
