Tasting Notes: Blueberry, vanilla, lime
Coffee is native to Ethiopia, and the hills and forests of Limu are one of the places where it still grows wild. The forests in this region have been left largely untouched by human development, and the region is home to a huge variety of wildlife—and varieties of wild coffee trees. Farmers in Ethiopia pulp their cherries within 24 hours, ferment them, and then wash them in long water channels. The coffee is then dried in the sun for 9 to 14 days, depending on the weather. It is then stored locally and delivered to the Ethiopian Commodity Exchange (ECX), where the washing stations sell the coffee to exporters.