Limu

Limu is a historic and highly regarded coffee-growing region in western Ethiopia, located in the Illubabor Zone of the Oromia Regional State. The region lies at elevations of approximately 1,100 to 2,100 meters above sea level, with rich volcanic soils, consistent rainfall, and a humid climate, providing ideal conditions for the cultivation of Arabica coffee. Limu is known for its traditional coffee farming systems, often intercropped with shade trees and other crops, which help preserve biodiversity and soil fertility.

Coffee production in Limu is predominantly carried out by smallholder farmers, cultivating heirloom Arabica varieties that have been passed down for generations. The region produces both washed (wet-processed) and natural (dry-processed) coffees, with washed coffee being more common in recent years to meet specialty market demands. Farmers typically handpick ripe cherries and process them carefully to maintain the clarity, aroma, and quality of the beans.

Limu coffees are celebrated for their balanced and elegant cup profiles, characterized by medium body, bright yet gentle acidity, and smooth, clean flavors. Common tasting notes include citrus, floral, chocolate, and mild berry undertones, with a refined sweetness and lingering finish. Limu coffee tends to be less sharp than other Ethiopian highland coffees, such as Yirgachefe, making it approachable yet complex, and highly valued by both roasters and consumers seeking a well-rounded Ethiopian coffee.

Historically, Limu holds an important place in Ethiopia’s coffee heritage, as it has been cultivated for centuries and is among the regions that helped establish Ethiopia’s reputation as the birthplace of Arabica coffee. Today, Limu continues to supply both domestic and international markets, contributing to Ethiopia’s specialty coffee reputation and supporting the livelihoods of thousands of smallholder farming families.