Limu coffee is grown in southwestern Ethiopia, in the Oromia region near the city of Jimma, at roughly 1,400 to 2,000 metres. Most Limu is washed, giving a clean, balanced cup with gentle acidity, spice, and wine-like or citrus notes. It is softer and rounder than Yirgacheffe and less fruit-heavy than natural Guji or Sidamo.
| Key facts | |
|---|---|
| Region | Limu, Jimma area, southwestern Oromia |
| Altitude | About 1,400 to 2,000 m (varies by farm) |
| Varieties | Ethiopian heirloom |
| Processing | Mostly washed |
| Flavor | Balanced, spice, wine, citrus, floral hints |
| Body | Medium |
Where is Limu?
Limu lies in the forested southwest of Ethiopia, close to Jimma and the historic Kaffa area where Arabica coffee is believed to have originated. The region receives generous rainfall and much of its coffee grows under shade, on smallholder garden farms, in semi-forest plots and on some larger estates.
What does Limu coffee taste like?
Washed Limu is known for balance. Expect medium body, mild to medium acidity, and notes of spice, red wine, citrus and sometimes light florals. It is a good choice for drinkers who find Yirgacheffe too bright and natural Guji too fruity.
Limu vs other Ethiopian coffees
| Coffee | Character | Body |
|---|---|---|
| Limu | Balanced, spicy, wine-like | Medium |
| Yirgacheffe | Floral, citrus, tea-like | Light |
| Guji | Intense fruit, jasmine | Medium |
| Sidamo | Berry, chocolate, sweet | Full |
| Harrar | Blueberry, wine, cocoa | Full |
See all regions side by side in our Ethiopian coffee regions guide.
How to brew Limu
Limu's balance makes it forgiving across methods. It works well in drip brewers, pour-over and French press, and its body and spice carry milk better than most washed Ethiopian coffees. Start at a 1:16 ratio and a medium roast.
Limu coffee history
The Jimma and Limu area sits at the heart of Ethiopia's coffee story. The neighboring Kaffa forests are where wild Arabica is believed to have first grown, and Jimma has long been one of Ethiopia's largest coffee trading centers. Ethiopia's national coffee research center, the Jimma Agricultural Research Center, is based nearby and has developed many of the improved heirloom selections now grown across the country.
How Limu coffee is processed
Most Limu is washed. Ripe cherries are pulped at a washing station, fermented in water to remove the sticky fruit layer, washed clean and dried on raised beds. Washing gives Limu its clean, balanced profile. Some farms also produce natural Limu, dried with the fruit still on, which adds berry and wine notes and more body. Learn more in Natural vs Washed Ethiopian Coffee.
Limu harvest season
Limu is harvested once a year, mainly from October to January, a little earlier at lower elevations. After processing and grading, new-crop Limu usually reaches North American roasters in late spring and summer.
Best roast level for Limu
- Light: brings out citrus and floral hints. Good for pour over.
- Medium: the best match for Limu's balance, with spice, sweetness and body together. Good for drip and French press.
- Medium-dark: brings out cocoa and spice and holds up well with milk.
Limu grades
Washed Limu is commonly exported as Grade 2, with smaller lots of Grade 1 and specialty-grade coffee. Grade measures defects, so a Grade 1 lot will taste cleaner and more consistent. Read what Grade 1 Ethiopian coffee means.
Limu brewing recipes
| Method | Coffee | Water | Time |
|---|---|---|---|
| Pour over (V60) | 18 g, medium-fine | 290 g at 200°F | About 3 min |
| French press | 30 g, coarse | 480 g at 200°F | 4 min, then press |
| Drip machine | 55 g, medium | 1 liter | Machine default |
Which Ethiopian coffee should you choose?
If you like Limu's balance, you will probably enjoy Sidamo, which is sweeter with more chocolate. If you want something brighter and more floral, choose Yirgacheffe. If you want a big, fruity cup, choose Guji. The regions guide compares them all.
Does Buna Utopia sell Limu?
Not currently. Buna Utopia imports Grade 1 coffee from Yirgacheffe, Guji and Sidamo. If you like Limu's balance, try our Sidamo for a sweeter, fuller cup or our Yirgacheffe for a cleaner, brighter one. Roasters looking for a specific Ethiopian origin can contact us about sourcing.
Frequently asked questions
Where is Limu coffee from?
Limu coffee comes from southwestern Ethiopia, in the Oromia region near Jimma.
What does Limu coffee taste like?
Washed Limu is balanced, with medium body, gentle acidity and notes of spice, wine and citrus.
Is Limu coffee washed or natural?
Most Limu coffee is washed, though some natural lots exist.
When is Limu coffee harvested?
Mainly October to January, once a year.
What roast is best for Limu coffee?
Medium roast suits Limu best, balancing spice, sweetness and body.
Is Limu better than Yirgacheffe?
Neither is better. Limu is rounder and more balanced; Yirgacheffe is brighter and more floral.
Written by Alula Kassa, founder of Buna Utopia, a direct-trade Ethiopian coffee importer based in Detroit, Michigan. Read more about Alula.
