Farm facts

ORIGIN: Ethiopia REGION: Southwest Ethiopia (Djimmah) FARM: Multiple Exporter: MoPlaCo Altitude: 1800-2000 PROCEDURE: Washed process Variety: Heirloom CUTTING NOTES: Very fruity, black tea and wine, liqueur, sweet.

About your grower

Cupping characteristics

Cup score: 85+

Limu is a brand name for the medium-sized coffee beans that come from southwestern / south-central Ethiopia with a distinctive round shape and green color. The area is forested, has plenty of natural water and rich soil. With a similar environment but also cultivation conditions as the neighboring ones Yirgacheffe and Sidamo, this coffee has the same yellowish vibrancy and aromatic floral notes. This comes from Mrs. Eleanna Georgali, 4th generation producer. Eleanna has done an admirable job continuing her father’s legacy at Moplaco. Under its leadership, Moplaco is constantly evolving to produce increasing quality coffee, despite the complexity and challenges that Ethiopian producers are constantly facing.

Our official production process

The production process of the unique origin of coffees emphasizes and evaluates the characteristics of our terroir . Only coffees grown within the officially restricted area that follow the rules of the production process set by our board of directors may have the stamp of guaranteed origin and quality of the Djimmah area.

Farm production must be located within the delimited area of unique origin (cafes)

Minimum Altitude 1800m reaching up to 2000m.

Arabica is the official genre

Minimum quality 80pts based on SCAA methodology

The use of good practice and respect for the laws of Ethiopia.

Coffee batches should only be stored in recognized cooperatives

Only official coffee bags (packaging) marked with the stamp of guaranteed origin and quality should be used

** terroir = So in theory, terroir is an umbrella term that combines all the different factors that affect wine: the effect of climate, soil, topography, humidity, rainfall, sunshine, soil chemicals but also human intervention in the cultivation of the vineyard when it is done in a traditional way that respects the ecosystem.


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