Ethiopia Limu Mohammed Lalo (by the kg)

Information

This coffee is produced and harvested from a private farm owned by Mohammed Lalo and his family. Heirloom varietals are grown in over 33 plots, separated by each varietal, and covering some 200 hectares of land. They use organic matter as their main fertiliser, including natural fertiliser made from pulped cherries.

The cherries are selectively hand harvested and floated on the same day to remove floaters. They process the coffee with an Eco pulper for this fully washed lot. After de-pulping, it goes through a fermentation stage for 24 hours to remove the remaining mucilage. They have seven separate tanks for fermentation,
which helps segregate lot-specific batches during production. They also have a wastewater pit for water treatment and recycling water after processing.

Temperatures in Limmu can be relatively cool, but there are roughly 8 hours of sun per day. Drying takes approximately 13-20 days. They assign a person to several tables whose job is to constantly move and sort the parchment on the tables to ensure coffees are dried consistently.

This coffee is highly valued, not only for its cup profile but the traceable level of this lot. The family clearly works with care and intention. The attention to detail and immaculately kept farm are evident in the clean and fruity cups on the table.