Ethiopia

MoPlaCo

Αιθιοπία καφές

Farm facts

ORIGIN: Ethiopia

REGION: Northwest Ethiopia (Djimmah)

FARM: Multiple

EXPORTER: MoPlaCo

ALTITUDE: 1800-2000m

PROCESS: Washed process

VARIETY: Heirloom

CUPPING NOTES: Very fruity, sweet, black tea and wine, liqueur.

About your grower

Cupping characteristics

Cup score: 85+

Limu is a trade name for medium-sized coffee beans which come from Soutwest/Southcentral Ethiopia with a distinctive round shape and green colour.

The area is forested, with plenty of water and rich soil.

With a similar environment and cultivation conditions as the neighbouring areas, Yigacheffe and Sidamo, this coffee has the same bright citric vibrancy and fragnant floral aromatic notes.

This comes from Mrs. Heleanna Georgali, 4th generation producer.

Heleanna has done a remarkable job of continuing her father’s legacy in Moplaco. Under her leadership, Moplaco is constantly developing and evolving, in order to produce coffee of increasingly good quality, despite the challenges that are constantly emerging for the Ethiopian producers.

Our own official production process

The production process of our unique origin coffees emphasizes and evaluates the characteristics of our terroir. Only coffee that is grown within the official demarcated area and that follows the production process rules of the regulatory board, may have the Djimmah seal of guaranteed origin and quality.

The production on agricultural land must be located within the demarcated area of the unique origin coffee

Minimum altitude 1800m up to 2000m

Arabica is the official kind

Minimum quality 80pts based on SCAA methodology

The use of proper practices and respect of Ethiopian law

Batches of coffee should only be stored at recognised associations

Only the official coffee bags (packaging) must be used. They are identifiable by the seal of guaranteed origin and quality.

**terroir= In theory, terroir is an umbrella term that combines all the different factors that influence wine: the impact of the climate, soil, topography, humidity, rainfall, sunshine, soil chemicals but also human intervention on the cultivation of grapes, when this is done in a traditional way which is respectful of the ecosystem.