Ethiopia · Coffee Growing Region
Limu Coffee
Limu, in southwestern Ethiopia near the historic Kaffa forests where Coffea arabica evolved, produces predominantly washed coffees prized for balance rather than extremes. State farms established here in the 1970s made Limu an early washed-coffee name in export markets.
Today smallholders dominate, delivering to washing stations across the Jimma zone. Limu profiles — moderate acidity, sweet spice, gentle fruit — make some of Ethiopia's most versatile coffees, equally at home as single origin or blend components.
Limu at a glance
| Country | Ethiopia |
|---|---|
| Growing altitude | 1,400–2,000 m |
| Harvest season | November – January |
| Known for | Balanced, spice-tinged washed coffees from Ethiopia's southwest |
| Cup profile | Wine-like acidity, sweet spice, mild florals and citrus — gentler than Yirgacheffe, dependably clean and balanced. |
Varieties grown in Limu
Processing in Limu
Limu — frequently asked questions
Where is Limu coffee grown?
In the Jimma zone of southwestern Ethiopia, at 1,400–2,000 m, close to the wild forests where Arabica coffee originated. 'Limu' in the trade refers to washed coffees of this region's profile.
How does Limu differ from Yirgacheffe?
Limu is rounder and spicier with moderate acidity; Yirgacheffe is more floral and citric. Limu suits drinkers who find Yirgacheffe's intensity sharp.
Volcana Coffee grows and exports specialty Arabica and Fine Robusta from our own region — the Bolaven Plateau in Laos — with SGS-inspected quality and full export documentation. Taste how our volcanic terroir compares.
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