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Ethiopian Limmu

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  • Ethiopian Limmu

    Roasted this one just into 2nd crack. Rested 48 hours, and cupped this morning. Rich and medium-full bodied with great mouthfeel. Smoky dark chocolate with hints of dried apricot sweetness. Low-medium acidity and a very smooth finish.

    I can never get enough of this one. This is a SO that I can drink day in and day out.

  • #2
    Re: 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.

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    • #3
      Re: Ethiopian Limmu

      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!

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      • #4
        Re: Ethiopian Limmu

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


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        • #5
          Re: Ethiopian Limmu

          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

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          • #6
            Re: Ethiopian Limmu

            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

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            • #7
              Re: Ethiopian Limmu

              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.

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              • #8
                Re: Ethiopian Limmu

                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

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                • #9
                  Re: Ethiopian Limmu

                  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 ....

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                  • #10
                    Re: Ethiopian Limmu

                    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??

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                    • #11
                      Re: Ethiopian Limmu

                      "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.

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                      • #12
                        Re: Ethiopian Limmu

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

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                        • #13
                          Re: Ethiopian Limmu


                          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.

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                          • #14
                            Re: Ethiopian Limmu

                            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.

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                            • #15
                              Re: Ethiopian Limmu

                              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.

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