Ethiopia - Limu Flower
Coffee harvested by small farmers within the Ormía support program, who receive technical support and fair pay. The altitude and washed process enhance its bright acidity and natural sweetness, resulting in a balanced and elegant profile.
Details of this coffee
Origin: Ethiopia, Limu, Gera
Process: Washing
Altitude: 1900 meters above sea level
Roast: Medium
Tasting notes: Its enzymatic fruity fragrance stands out, along with a chocolate base and notes of red berries, citrus, and a light floral aroma. It is a sweet, balanced coffee with a creamy body and medium/high acidity.
Shipping Information
Spain (Peninsula)
- Free shipping on orders over €40 for the Peninsula
- For orders under €40, shipping costs are €4.
- We do not ship to the Canary Islands, Ceuta, Melilla, or Gibraltar.
- You will receive a tracking email for all shipments.
- Delivery times are met for 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
- National and/or regional holidays may affect estimated delivery times.
- Delivery to the Peninsula in 24/48 hours, LV.
Pairs well with
Ethiopia - Limu Flower
Recommended preparations for this coffee
V60
What do you need to prepare it correctly?
Equipment:
Hario V60/Origami, cone filter, scale, stopwatch, mill, cup/decanter and kettle.
Recipe:
Amount of coffee
18 grams (ratio 1:16.6)
Water
300 grams of water (50% Lanjarón and 50% Bezoya)
Temperature
95º
Grinding
20 clicks of Commander (medium/fine grind)
Time
3:30 minutes
Preparation
- Place the dripper in a cup/decanter and insert the filter. Pour in hot water to eliminate the papery taste and preheat the unit. Discard this water.
- Grind coffee to a medium/fine level (20 clicks of Commander).
- Place the dripper on the scale, add the coffee and distribute it evenly, tare the scale and start the timer.
- Pour 60g of water, using circular movements, and wait 30 seconds for the coffee to degas.
- At 12:30, slowly pour in up to 120g of water. Pour the water in circles from the center to the outside before returning to the center. Continue pouring water slowly in the center as close to the coffee as possible.
- At 1:00, pour in up to 180g of water in the same way as before.
- At 1:30, pour in the final 300g of water.
- Wait until the total time is 3:30 minutes and remove the V60. Pour it into your favorite mug and it's ready to drink.
Aeropress
What do you need to prepare it correctly?
Equipment:
AeroPress, filter, scale, timer, grinder, cup, stirrer, and kettle.
Recipe: Amount of coffee
16 grams (ratio 1:15)
Water
240g of water (50% Lanjarón and 50% Bezoya)
Temperature
96º
Grinding
24 clicks of Commander (medium grind)
Time
3:00 minutes
Preparation:
Place the AeroPress right side up, do not preheat the AeroPress.
Place the paper filter in the AeroPress lid. Pour hot water over it to remove the papery taste (this is done separately from the base).
Grind the coffee to a medium level (24 clicks of commander).
Place the AeroPress on the scale, add the coffee, tare the scale, and start the timer.
Pour the 240g of water in 30 seconds and stir gently a couple of times in a cross shape.
At minute 1:30 stir again in a cross pattern.
Insert the filter, and after 2:30 minutes, turn the AeroPress upside down and place it in the cup/decanter.
Gently lower the AeroPress for 30 seconds, for the full 3:00 minute time, until you hear a hissing sound. Pour into your favorite mug and it's ready to drink!
French Press
What do you need to prepare it correctly?
Equipment:
French Press, scale, timer, grinder, cup/decanter and kettle.
Recipe: Amount of coffee
25 grams (ratio 1:16.6)
Water
415 grams of water (50% Lanjarón and 50% Bezoya)
Temperature
99º
Grinding
28 clicks of Commander (medium/coarse grind)
Time
6:00 minutes
Preparation:
- Place the French Press on a scale. Pour in hot water to preheat the machine. Discard this water.
- Grind coffee to a medium/coarse setting (28 clicks of Commander).
- Add the coffee and distribute it evenly, tare the scale and start the stopwatch.
- Pour in the 415g of water using circular motions and stir gently so that all the coffee is in contact with the water.
- Let it rest until the 5:00 minutes are up.
- Break/remove the crust that forms on top of the coffee with a spoon.
- After 6:00 minutes, lower the plunger and pour the coffee. Enjoy!