Seasonal Features

Limmu Natural




PRODUCER Burka Gudina

PROCESS natural

ELEVATION 1850-2100 masl

TASTE strawberry, raspberry, silky chocolate





espresso ESPRESSO

Roaster notes:

It’s been quite awhile since we had a natural coffee with sweet raspberry or strawberry character.

And the Limmu Natural didn’t disappoint.

When I was dialing in the profile I found the body and texture of this coffee to be quite remarkable.

It has a silky smooth texture which reminds me of chocolate mousse or pudding.

Even in a cappuccino the silky body shines through, with the red fruit notes adding an interesting top note to brighten up and add complexity to the cup.

Specifically getting into the different brew methods, dialing it in wasn’t difficult at all.

I leaned into the pour-over methods,Hario V60 and Chemex – Aeropress, French Press, Espresso, and Clever Dripper.

The stand outs were Hario V60, Aeropress and Espresso.

The flavours came through with red fruit (cherry, strawberry, raspberry, blackcurrant) and a chocolate finish with a smooth, supple body.

When it came to my first cupping of this unique Ethiopian Bean, the Fruit popped out first, followed up by good balance and a round finish.

Now sometimes when we’re cupping as a team myself, and Julia our sample roaster have varying opinions.

But this coffee has such a distinct character that we easily came to concensus with the tasting notes. It may be smooth, but it’s not subtle at all.

Which isn’t surprising, these coffees can cause ‘eureka moments’ for adventurous people new to specialty coffee, especially those looking for something different!

The only let down of this coffee is that we don’t have more of it. But that’s what you get with a microlot, this time it’s only 200 bags. So we’ll enjoy it while it lasts!

The technical notes:

This Grade 3 Organic Ethiopian Limmu comes from the Burka Gudina Estate.

Produced by Ibrahim Hussein at Burka Gudina (which means “where the blessings grow”) Estate, one of the few larger specialty coffee farms in Ethiopia. This is a “natural” or dry-processed coffee, meaning the beans were dried inside the fruit, encouraging a flavor profile that is rounder and lower-toned than the more familiar wet-processed floral- and citrus-toned Ethiopia profile.

Ibrahim Hussein is the third generation owner of the Burka Gudina Estate. The estate uses 150 hectares of farmland for coffee production and employs 120 people during the peak season. Growing altitude at Burka Gudina ranges from 1850-2000 masl. Coffee is sun dried on raised beds for 14-28 days.

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