Ethiopia - Jimma - Walensuu - Grade 3 - Natural - Organic
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The Walensuu farm is located in the heart of the Jimma forest, at a high altitude. It is the family farm of producer Mesfin Dabessa.
They now produce this natural coffee as follows: after harvesting the ripest cherries, the coffee is left to dry for 20 days in the sun on raised beds provided for this purpose.
However, it is covered at night and when it rains. This coffee is harvested by hand using the meticulous skills that are becoming increasingly rare in the region.
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Origin
Zone
Woreda
Species
Variety
Heirloom
Process
Natural
Drying
20 days drying beds
Packaging
60kg - Jute bags
Altitude
Harvest period
Type of harvest
The Limmu Kossa terroir is located in the Oromo region, around 80 km north of the town of Jimma, within the appellation of the same name. The coffees from this terroir are grown in a forest made up of a variety of ancient species.
The rich soils and environment of this terroir give this coffee its special character. The name "Limmu" is traditionally associated with washed coffee from the Jimma region, as this was the name of the first washing station in the area.
By way of distinction, plain coffees were called "Jimma". In this region, coffee growing is essential for both nature and its inhabitants, because of the value it adds to the forest areas.
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