Laidrey Roasters Coffee Bags Limmu Kossa, Washed — Ethiopia
Laidrey Roasters Coffee Bags Limmu Kossa, Washed — Ethiopia
Laidrey Roasters Coffee Bags Limmu Kossa, Washed — Ethiopia
Laidrey Roasters Coffee Bags Limmu Kossa, Washed — Ethiopia featuring notes of caramel, peach, and butter
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  • Load image into Gallery viewer, Laidrey Roasters Coffee Bags Limmu Kossa, Washed — Ethiopia featuring notes of caramel, peach, and butter

Rwanda Gashura

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Flavor Profile: Vanilla, Peach, Cream

Producer lead: Ms. Marie Gorette Mukamurenzi

Variety: Bourbon, Red Bourbon

Process:  Natural

Alt: 1,600-2,100 masl

Average climate: Good weather, Enough rainfall and medium temperature

Average yearly rainfall: 1,300-1,400 mm

Type of soil: Acidic Soil

Number of farmers working with our family: 1,650 farmers

 

Coffee plantations in the Gasharu region benefit from their proximity to the continuous of Nyungwe National Park. They get a good amount of rainfall to make the cherries juicier and the coffee fruity. The cherries selected for this lot are collected at altitudes between 1700 m and 2100 m. When they are received at the washing station they are sorted and floated to ensure consistent and good density beans are separated from the others. These beans undergo intense sorting at the pre-drying tables, floating and are later dried on the raised wooden beds for 4-6 weeks. Once dried, the coffee is well kept and stored in good conditions before being hulled and sorted by well-trained women and then packed in GrainPro and Jute bags for export. The processing at the washing station is carried out by young coffee farmers and the sorting on tables by slightly older coffee farmers, mainly women, providing them with more income.

Tasting Notes: Caramel, Peach, Butter
Altitude: 1,840-2,130 masl

Story Behind the Farm:

Limmu Kossa is located in the Jimma Zone of the Oromia region in Ethiopia. Limmu Kossa is dedicated to producing remarkable coffee that is environmentally and socially sustainable.

Giday Berhe began his career as a coffee trader in 1993 and in the following years opened wet and dry mills in Jimma to supply the market with quality coffee. In 2000, Giday founded Limmu Kossa in the village of Galeh in Jimma, and today the farm employs 500 full-time, year-round workers cultivating exquisite Ethiopian heirloom varietals across 356 hectares of land.

Giday invests significant portions of Limmu Kossa’s profit into building schools and roads for the village, providing health care access and subsidized goods and services to workers, and teaching farmers better practices and techniques in order to increase quality and receive higher premiums.

Limmu Kossa’s grade 1 washed lots are striking in their clarity, sweetness and balance. Orange blossom, magnolia, and lemongrass create a heady bouquet of aromatics that lead into a cup brimming with ripe citrus tempered by lingering sugar cane and honey sweetness. Likewise, Limmu Kossa’s natural lot bursts with tropical notes of tamarind, mango and papaya, rounded by a candy-like sweetness from dried fruits and brown sugar.