Thread: Ethiopian Limmu

Yeah I have to agree Nunu. Its one of my favs that I have just run out of (starter pack). I had to make a hard decision as to whether to go decaf or the Limu due to financial restraints and decaf won :( Ill make sure to pick some up next time around. :)

I love this SO! Ive been buying it almost week in and week out for the last several months.

Hopefully Ill be able to start roasting my own soon!

This was all I bought in Beanbay this month, I am another one looking forward to trying this.

;)

S.O. Yes it is perfect in my estimation. I love it in a blend from the regions though- even more.
33% brazil
33% sumatran mandhling
33% limu

brilliant stuff~
;D I got plenty this time round.
RH

Yes it is superb. Now that I have more on the way I can stop
beancounting my current stock :)

"33% brazil ; 33% sumatran mandhling; 33% limu ..."

Will try that. I also like the Sumatran a lot by itself.
All roasted to early 2nd crack?


thanks

That is probably my favourite three way blend. Have also tried using Columbian with or as a substitute to the brazilian, and that works very well too.

I like the brazil roasted to around 205 degrees C- as it comes to first crack I slow the heat so it gently gets through it and slowly on toward second but I try and pull it just as the first snaps of second are heard.
The Sumatran I like starting into second- around 210 on my thermometre- so a few more pops of second- but still a gentle incline into it.
The Limu I do even a bit more, till its nearly rolling second.

And leave the separate S.Os as separate until blending to taste! ::)
Specially after a week to a week and a half! :-? yes a lot more than a couple of days.
RH

Thanks RH.

"The Limu I do even a bit more, till its nearly rolling second."

Thats how I did some a few days ago. Rich and smooth -- very
nice. Did some Pearl Mountain at the same time, will try a blend of
the two tonight.

Yes I always keep the SOs separate, cant resist sampling them,
and also try different ratios.

But a week and a half. Yikes. Ill need to get a safe and throw
away the key ....

Cant wait to taste it, I reckon 2 days of rest longer enough...... :P :P

PS: Hi hazbean, where you get the indian pearl mountain from? Ive been searching for it couples of months.
Any suggestion, guys??

"Hi hazbean, where you get the indian pearl mountain from?"

I bought some odds and ends from a fellow CSer who was clearing out
some excess stock. So I didnt have much to start with, and theres
a lot less now!

Sorry, not much help.

Thats all right. I may find from other source any way, but thanks for help ;)

I just roasted up some of these today. Strange roast stalled near the end and I had a hard time reaching 2nd due to this. Still got a snap or two and the beans are quite dark CS10-11 but no oil. These guys are degassing but the aroma ia already rich fruit, unlike the central (mexican)and south americans (Peru Segunda) I have kicking about at the moment.

Ill let them sit a couple of days at least before subjecting them to the likes of the Cimbali and the Pav.

Sparky - great minds think alike.

I roasted some yesterday too - and then left them to cool , got distracted and they were outside all night. I think they will be well de gassed. ;D

I also had a roast similar to yours. The beans got quite dark, and I got nervous and pulled them at 135C. They also were not smoky or oily. I will have a taste tomorrow and see how they go.

I did some on the 6th, with my "slow profile" on the iRoast. My (sketchy)
notes say first snaps of SC at 12:30, starting to crackle at 13:00, stopped
at 13:15, so I guess about 10 secs into rolling SC. Im very pleased with
the colour, about 11 on the scale, pretty much where I wanted it, and
very even. No oil. I hadnt touched them since, except just now to write
this. Now showing a few beans with a drop of oil. Wonderful aroma. Just
chewed on a few -- good flavour, slight tang, pleasant undertones.
Will try them in two days. Looking forward to it.

Strange, this is one Ive never got into. I much prefer the Hararr at the moment - what should I be looking for in a good one?

I roasted my 1st lot of the Ethiopian Limmu from the current Bean Bay offering on Monday.
I took it to the verge of 2nd crack (approx 18.5 mins in the BM/HG), and gave it a run this arvo (72 hours post roast) in the French-Press.
Lots of warm, sweet caramelly/malty flavours with a big hint of rosewater. As the cup cooled the citrus developed- 1st lemon then orange as it cooled further- but the rich caramels etc. stayed.
It was yummy! Im gonna play around with my profile a bit to try and bring the citrus out some more.
Im thinking a lighter roast will do this?.. but I would love to be corrected if any of the many of you with more experience than I have a better suggestion...
Cheers, Anthony

Originally Posted by coffeebreath link=1148005877/15#16 date=1207219589

Im thinking a lighter roast will do this?

Yes according to all Ive read.

Where am I going wrong? I roasted my first batch from the last bean bay to about CS 10-11. It looks and smells great but for some reasons it just turns to mud in the group head and doesnt extract. Normally this means its a little fine so I go to a coarser grind but after several attempts I am now as far as I can go and whilst it is pulling through the grouphead now (in a small trickle), its still sludge when I knock it in the knock box. The taste is pretty good, but I dont understand whats wrong?

Hi Anthony, Im not a Sunbeam owner but Ive read on posts that if you havent got your dose right and they like to be dosed fairly full so that indent from shower screen shows in puck. Sounds like a grind problem as well. Take the top burr out of your machine, clean unit and re-instal the burr and see if it helps sometimes they dont seat in properly.
Remy help!!!!!!!!!!!!!!!!!!!!!!!!!!!1

Thanks Greenman. No, I have 2 grinders and tried both. Besides I had just finished with the yemen and had no problems. The coffee is being ground coarse as I want. Its just that when water is added it turns to sludge and just trickles out.

Andrew

FWIW in my limited experience,
Ive tried only a couple of ethiopian/african beans [Sidamo, Gambale, Kenya].

All were roasted with a slower / longer profile: eg FC@17min SC@ 20+min since they were relatively hard/small beans.

I found all of them required very course grind settings, and well out side of my usual grinders espresso zone.
If used this setting for other coffees Id get a sub 10 sec gush.

I used to have a em0480, so [from memory] relating this by comparison if your normal espresso zone was at settings of 13-16 youd probably need to go to up to at least 18 or higher.

Funny that the Yemen was OK, Ive yet to try it, but would expect it to behave in a similar way.

You jolted my memory Ruebster, when I started my Kenya A recently Silvia was totally constipated on normal grind setting I had to go up a couple of notches on Rocky to get a decent shot. I attributed this to the extra hardness at the time.

Anthony remove the bottom burr from your grinder. There is a couple of spacer washers under the burr, take off 1 washer put the grinder back together and re-adjust grind settings .Dont lose the washer though, also the nut holding the burr on is left hand thread so you need to undo it clockwise you will need a 10mm spanner .

Lets keep this On Topic hey guys? ;)

Thanks,
Mal.

I have the same thing with the Limmu. I roasted it fairly dark to about CS 10/11 and my rocky has been set back to about 9/10 from about 6/7. It freaked me out a little bit too.

Had to search a while for tasting notes on this one!
I've never tried Limmu before, but I'm enjoying the latest batch from Andy. At his suggestion, I took it a little further than I would a Harrar or Sidamo, and I've got a lovely subtle chocolately espresso with medium body, nice smooth acidity and a lovely milk-chocolate aftertaste. Kind of like a nice Brasil but with good clean acidity!
Makes lovely milk based drinks too…

20180814-EthLimmu-2215-15amb-800g.jpg

I roasted this last week for the second time. I think I went slightly too dark first time a few months back. This time I hit cool as soon as FC was mostly over.

When I open the container now I get hit in the face with a freshly cut peach. Not just a vaguely peach/apricot/fruity sort of smell, it makes me think I'm smelling a specific peach I had.

Disappears in seconds, but it's the strongest, fruitiest, most specific smell I ever got from any coffee.

It doesn't come through in the flat white I make with it though. I generally miss out on what other people call "raspberry undertones with a hint of boiled maggot" - I like some varieties a lot more than others, but I generally can't identify more than clean/muddy/sweet/acid.

Wasn't anything we landed if it had any hint of boiled maggot!

The Limmu is a tough one to get right and rewarding when you do. It only really shines in a couple of narrow windows so it's easy to miss and decide it's not a great coffee but when you nail it in the light or darker bands then... yum!

Clean/muddy/sweet/acidic are all a great start to training your brain to separate what's happening in your mouth and nose. The more you consciously consider what goes in your mouth the better you get at it. We humans have a habit of shoveling food and drink in without pausing to think what we are tasting, once you start to think about it you can even determine if a hamburger is balanced or overpowered by the acidic tomato or salty sauce.
...but you can keep the maggots.

Roasted a batch of Ethiopian Limmu about a week ago, one of the best roasts I've done in a long time, Sweet, chocolaty, smooth with very good mouth feel.

Dark roast, approx CS 9.

Definitely one to remember.

Maybe I’m roasting it too light, I’ve been unimpressed with mine