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Ethiopia is known today to have been the birthplace of coffee and Limu is one of its most famous coffee-producing regions. Along with Yirgacheffe, Sidamo & Harar, coffee beans from these regions have always been set apart, sold and marketed as separate lots because of the quality of these regions' crops.
Konjo means beautiful in the local language and when you taste this coffee, you will see that it has been very aptly named. Slightly more delicate than the previous edition of this offering from our friends at Quaffee, this one's flavours tend more towards citrus, like orange rind, though a hint of stone fruit remains, particularly a note of dried apricots. The body is more subtle, but there's still a lot to enjoy.
If you go for a pour-over, make sure to grind very coarse as the dense bean drains quite slowly. However, we found our best results so far in a simple French Press. We also quite enjoyed it in a siphon and a moka pot.
Roaster's notes & coffee details
The Konjo is one of the best examples of a Limu. With sweet floral notes and some stone fruit it is a very balanced coffee. We found the body medium to full.
- Region: Oromia province, Jimma-Limu zone
- Country: Ethiopia
- Processing: Washed and dried on raised uncovered African beds
- Species/Varietal: 100% Arabica: Heirloom varieties
- Altitude grown: 1,650 - 1,900 masl
- Roast: Medium heat introduction with intense heat at the end. Drop as first crack starts