Limu, located north of Sidamo, Ethiopia, is renowned for its diverse coffee production. Compared to coffees from Sidamo, Limu coffees are characterized by a smoother mouthfeel, refined acidity, and bright citrus notes, complemented by delicate floral aromatics and a subtle wine-like acidity.

The Anaerobic Natural Process involves fermenting whole coffee cherries in an oxygen-deprived environment, followed by sun-drying.

Fermentation is a natural biochemical transformation that occurs during coffee processing. Coffee cherries contain both sugars and moisture—two fundamental elements for fermentation. Under either aerobic or anaerobic conditions, organic compounds break down, resulting in distinctive flavor development.

This method intensifies body, enhances complexity, and enriches aromatic depth, often leading to wine-like characteristics, lower acidity, and an elevated sweetness in the final cup. The Light Roast profile preserves the coffee’s bright and nuanced fruit notes, highlighting flavors of strawberry, plum, and cacao nib.