ethiopia coffee
Ethiopia Limu Grade 2
by dear deer coffee roasting bar ellerslie · auckland, new zealand
you'll taste lemon before red apple. this is ethiopia limu grade 2, a washed ethiopia from dear deer coffee roasting bar ellerslie.
lemonred applestone fruitpeachjasminefloralcaramelcocoa
the bean
- origin
- ethiopia
- region
- yirgacheffe
- process
- washed
- status
- in stock
ethiopia limu grade 2 is a washed coffee from the yirgacheffe region of ethiopia, roasted by dear deer coffee roasting bar ellerslie. the washed process highlights clean, bright flavors, delivering lemon and red apple acidity alongside stone fruit and peach sweetness, with jasmine and floral aromatics and a finish of caramel and cocoa. because it carries that characteristic yirgacheffe clarity, it responds well to brew methods that let acidity and floral notes come through, such as pour over or filter, using water around 90-93°c to avoid flattening the lighter fruit tones.
common questions
What does Ethiopia Limu Grade 2 taste like?
expect bright lemon and red apple acidity, stone fruit and peach sweetness, jasmine and floral aromatics, and a background of caramel and cocoa. the washed process keeps the cup clean and well-defined across all of those flavors.
How is Ethiopia Limu Grade 2 grown and processed?
this coffee comes from the yirgacheffe region of ethiopia and is processed using the washed method, meaning the fruit is removed before drying, which emphasizes clarity and brightness in the cup.
How should I brew Ethiopia Limu Grade 2?
filter or pour over brewing suits this coffee well, as both methods preserve the delicate floral and citrus notes that a washed yirgacheffe typically carries. keep water temperature moderate, around 90-93°c, to avoid over-extracting and dulling the acidity.
about dear deer coffee roasting bar ellerslie
...but somewhere along main highway, you stop looking for excuses to drive past dear deer coffee roasting bar. the regulars know what they've found here in ellerslie. this isn't some accident of location or timing. you walk into a place that roasts its own beans and actually cares about what that means. no shortcuts. no compromises that make business sense but taste like disappointment. the kind of coffee that makes you realize you've been settling for mediocre without knowing it. and here's the thing about roasting your own beans: it changes everything. the smell hits different when someone's paying attention to every stage of the process. when they're not buying pre-roasted from distributors and hoping for the best. ellerslie gets plenty of traffic heading north and south, but the people who stop here aren't just passing through. they're coming back. again and again. because good coffee creates its own gravity. especially that first flat white of the morning.
all coffee from dear deer coffee roasting bar ellerslieauckland, new zealand
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