New Coffee: Ethiopia Konjo

Floral notes of Jasmine and Honeysucklewith flavours of apricot jam and black tea, sweet with a balanced acidity.

FARM – Multiple smallholder farmers
ALTITUDE – 1650 - 1900 MASL
LOCATION – Jimma Zone, Oromia, Western Ethiopia
PREPARATION – Fully washed
VARIETY – Heirloom

This coffee comes from the Limu Woreda in the East Welega zone of the Oromia region in southern Ethiopia. Oromia is responsible for fifty per cent of coffee production in Ethiopia, though the coffees coming from this region differ greatly in flavour profile dependent on their exact location. More than any other country, Ethiopia has a broad genetic diversity among its coffee varieties, with each type having distinctive taste, shape and colour. As a result, each area in the country can offer a different flavour profile, forming the grading system for Ethiopian coffees e.g. Sidamo, Harrar, Limu, Djimmah etc. Limu coffee is said to rival that of Yirgacheffe due to the clean and complex floral aroma with strong citrus notes and undertones of cocoa.

Processing in this area can take the form of both washed and natural and is done so using traditional methods, often without the use of chemicals. Working in partnership with Addis Exporter, a business with more than 100 years’ experience in exporting high quality coffee from Ethiopia, we have been able to select a clean and complex washed coffee from Limu called ‘Konjo’ which means ‘beautiful’ in the local language. This lot is made up of coffee from smallholder farmers who have hand-picked their cherries and sold them to a local trader who oversees the processing and sorting before selling the beans to the ECX who grade the beans according to SCAA standards. Addis Exporter then purchase the top quality lots from the ECX and select the best for their Limu washed ‘Konjo’.