Grown by many smallholder farmers in the western highlands of Oromia, Ethiopia, this Limu coffee reflects both the natural richness of the region and the care of the people who produce it. Behind every lot is the work of families who grow, harvest, and process their cherries with deep knowledge and tradition rooted in generations of coffee farming. Located in the Djimma zone—where the forests are often seen as the birthplace of Arabica—Limu benefits from steady rainfall, native shade trees, and fertile soils rich in organic matter, which naturally nourish the land and sustain coffee cultivation. Limu coffee is known for its delicate acidity and clean, vibrant character, often showing notes of black tea, lemon, and bright citrus in the cup, along with a fuller body than coffees from southern regions like Yirgacheffe or Sidamo. These qualities, commonly associated with Limu, give the coffee a balanced and approachable profile. Classified as a Grade 2 coffee under Ethiopia’s grading system, it allows only minimal defects and generally scores between 83 and 84 points, offering both consistency and character within Ethiopia’s diverse coffee landscape.