A study case on coffee (Coffea arabica): Limu Coffe - IRD

1.6) Limu coffee cup profile
Let see some points of view met on roasters forums:
- About an organic coffee produced at 1850 masl in Goma woreda, and called
Ethiopia Limu-Goma organic coffee: “The altitude allows for a slowing of the growth process
and a much denser bean. This coffee is an explosion of citrus. In the cup, we get bright citrus,
lemon grass and even sweet garden peas in the finish.” (Kenneth Davids Coffee review)
Flavour profile
Aroma Honey, cherryish coffee fruit, flowering
grass
Brightness Vibrant acidity
Cocoa and honey with a long, resonantly
Flavour
flavourful finish
Body
Lightly syrupy
- “So I’m surfing and looking at the profile charts and I stumble upon this newer
coffee from Ethiopia. I looked at the chart and saw that it is really what I could want in a
coffee…I think the Sidamo is dark although I like it a lot…I like Yirgacheffe but I thought
Limu was a bit weak, lacking that distinction the Ethiopian coffees have…or of course I could
have roasted it poorly…I am relieved to see that I am not the one struggling with the Limu. It
is easy to think that being a new roaster poor results come from the operational errors and
not from the bean used…”
- About Ethiopian Limu Dry-Processed: “We kept this roast quite light, more than we
would normally do for a dry processed Ethiopian coffee. This Limu has lighter body, herbal
bright notes, lemon balm. It is not a super intense Ethiopia. But with a lighter roast treatment,
some subtle complexities come out, unhindered by an overbearing bitter sweetness from the
roast. A one tasting I had a lot of honey sweetness, but overall it’s not a very sweet coffee. It
is quite dry in fact. I cupped it while travelling a few days later and other cuppers were
commenting on they dry fruit finish (not dried fruit). It is unusual and I think it has to do with
regional Limu origin character.” (Thompson Owen, 2008)
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