Ethiopia Limmu

Kayon Mountain sits beneath a natural forest canopy, where Ato Esmael and his family have been growing Grade 1 organic coffee since 2012. The 240-hectare farm works with local villages during harvest season, hand-picking cherries from October to February. This natural-processed lot gets washed to float out the low-density beans, then spends 12-20 days drying on raised beds with regular hand-turning and sorting.

Chocolate, blueberry, plum. Natural process done right—berry-forward with chocolate depth and stone fruit sweetness. Fruity without being funky. Clean, layered, and easy drinking.