This coffee is hand-picked at an altitude of 1,850 metres in the mountains west of Addis Ababa, on volcanic soil, in the shade of acacias and euphorbias. The berries are processed by the wet method and fermented for 36 to 48 hours.
Coffee is native to this region: it is the original home of the wild variety “Arabica Typica”. Limu contains fruit from trees that still grow wild. The cradle of coffee: all the world’s arabicas are said to originate from the province of Kaffa! In Ethiopia, coffee is called “bun”, which could be the origin of the English word “bean”. An estimated 12 million inhabitants make their living from coffee in Ethiopia.
