From source to sip
The story behind your next cup.
From a family-owned estate near Kaffa, where arabica first evolved, comes coffee grown under a forest canopy of 43 tree species. Wine-like character meets chocolate depth in a cup that honors Ethiopia's coffee heritage while pushing sustainability forward.
Limu Kossa Estate sprawls across 356 hectares in Jimma zone's village of Galeh, just east of Kaffa, the region where wild arabica forests first gave the world coffee. Owner Gidey Berhe, known locally as "Ollie" (one who uplifts), purchased the estate in 2000 and transformed it into a model of sustainable coffee production. Forty-three different tree species shade the heirloom varieties here, creating an agroforest where coffee grows as close to wild as commercial farming permits.
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The Coffee Story
The SourceAgroforestry at Its Finest
Limu Kossa Estate sprawls across 356 hectares in Jimma zone's village of Galeh, just east of Kaffa, the region where wild arabica forests first gave the world coffee. Owner Gidey Berhe, known locally as "Ollie" (one who uplifts), purchased the estate in 2000 and transformed it into a model of sustainable coffee production. Forty-three different tree species shade the heirloom varieties here, creating an agroforest where coffee grows as close to wild as commercial farming permits.
The estate sits in the Eastern Afromontane Biodiversity Hotspot, a region with extraordinary species density. No external inputs touch these trees, all fertilizers come from within the land itself. Shade slows bean development, creating density and flavor complexity that rushed sun-grown coffee can't match.
The CraftEstate Control, Start to Finish
Limu Kossa operates its own wet mills and dry mill, unprecedented transparency for Ethiopian coffee. Cherries are hand-picked during the dry season, washed and lightly fermented for twelve hours to remove all fruit mucilage, then laid out on covered raised beds to dry. The farm owner supervises dry milling himself, maintaining quality control from tree to export.
This level of vertical integration means accountability at every step. You know where this coffee came from, who grew it, and how it was processed. In Ethiopia's typically opaque coffee trade, that clarity matters.
The CupComplexity Without Sharpness
Red wine character dominates, not fermented funk, but the tannic richness and fruit depth you'd find in a good Pinot. Dark chocolate follows, grounding the cup with earthy sweetness. Lemon acidity provides lift without aggression, while almond nuttiness emerges as the coffee cools. The medium-full body carries these flavors with substance, creating a satisfying pour that works morning or afternoon.
