Introduction:This article delves into the washed G2 coffee beans from Ethiopia’s Limu region, focusing on the characteristics of its Heirloom variety, its mild citrus notes, and distinctive grassy aroma. We break down the washed processing method in detail, explore the layered flavors released through medium-light roasting, and provide practical roasting curve data and V60 pour over parameters to help coffee enthusiasts master the brewing essentials of Limu beans — including useful advice on everything from charge temperature to development time.
Although not as well-known as Yirgacheffe or Sidamo, Limu is an undeniable highlight among Ethiopia’s eight major coffee-growing regions. Situated at an altitude between 1,850 and 1,900 meters, this area primarily employs the washed processing method, and the resulting beans often exhibit soft citrus tones and grassy aromas. The flavor profile is more restrained compared to neighboring regions, making it a must-try for drinkers who appreciate nuanced and delicate layers.
Coffee in the Limu region is mostly grown organically by local smallholder farmers, with varieties belonging to Ethiopia’s rich Heirloom genetic pool. Due to the immense diversity and vast number of these varieties, they remain largely uncategorized and are collectively referred to as “Heirloom.” The region’s vertisol soils, combined with moderate elevation, contribute to a uniquely full-bodied foundation and refined aromatic expression in the beans.
In terms of processing, Limu G2 beans are washed — a method that effectively removes the pulp and mucilage, refining the bean’s intrinsic flavors through water and fermentation. During washing, the beans undergo fermentation to remove the outer layers, followed by repeated rinsing with clean water to ensure a smooth and clean surface. The beans, still at around 50% moisture content at this stage, are then sun-dried to 12%, a process that usually takes 1 to 3 weeks and plays a crucial role in shaping the final flavor.
For this Limu G2 washed bean, a medium-light to medium roast is recommended to fully showcase its regional characteristics. In actual roasting, we used a Yangjia 600g semi-drum roaster, setting the charge temperature at 200°C and the air damper to 3. Initially, the heat was set to 160°C. After about 1 minute, as we observed changes in the beans, by the 5-minute 10-second mark — when the temperature dropped to 150°C and the beans turned yellow — the grassy aroma had noticeably faded, indicating that dehydration was complete.
The heat was then adjusted to 130°C, keeping the air damper at 4. Upon reaching 168°C, the Maillard reaction phase began, and the heat was reduced to 100°C to develop the flavors. Then, at 180°C, the heat was again lowered to 80°C to steadily enter the first crack stage. Around the 8-minute mark, the bean surface began to show wrinkles and black speckles, and a clear transition from roasted bread aroma to coffee fragrance could be detected, signaling that first crack was imminent.
The actual first crack began at 8 minutes and 33 seconds. At this point, the air damper was fully opened and the heat was reduced to 50°C to maintain stable development. The final drop temperature was 194.6°C, with an overall development time of approximately 2 minutes and 25 seconds. This roasting curve emphasizes steady temperature rise and moderate development, effectively highlighting the grassy freshness, apple-like acidity, and the cocoa and berry notes in the finish of the Limu beans.
For brewing, we recommend using a V60 dripper for pour over, with a dose of 15 grams, water temperature at 89°C, and grind size around Fuji Royal #4 (medium-fine). Begin with a 30-gram bloom for 30 seconds, then pour to 130 grams and pause. Once the water level drops by about one-third, pour again to 230 grams to complete extraction. These parameters balance acidity, sweetness, and body while avoiding over-extraction and unwanted off-flavors.
When brewing Limu beans, pay special attention to water temperature and pouring rhythm. It is advised to maintain a stable flow rate throughout and observe the expansion of the coffee bed. If the flavors come across as too sharp or thin, you may slightly adjust the grind size coarser or reduce the water temperature to achieve the optimal harmony of citrus, grassy notes, and cocoa. Though lesser-known than other popular origins, this Ethiopian specialty bean offers unique flavors and well-balanced acidity and sweetness, making it ideal for enthusiasts eager to explore diverse coffee profiles.
The above content is compiled by CoffeeHunters, a coffee news website.
