This washed Limu comes from the Jimma zone in the western highlands of Oromia, Ethiopia. The Kossa farm is spread over an area around 400 hectares and there are approximately 300 to 500 local people working. After the farmers have harvested the coffee, the cherries are pulped immediately. Subsequently, the seeds are fermented in water for a number of hours to remove the mucilage layer of the beans. This whole process needs to have careful attention as when followed incorrectly, unfavourable cup characteristics are more likely to develop. Once fermentation has completed, the coffee is directed through long troughs, where the coffee is then ‘washed’ to separate defected beans and foreign matter. Finally, the beans are placed on drying beds and turned every few hours to ensure even drying.
"Το όραμα μας είναι να γίνουμε η κορυφαία εταιρία καφέ στην Ελλάδα, προσφέροντας αξία στους ανθρώπους μας και στούς πελάτες μας."
Δευτέρα - Παρασκευή ....... 8.00 με 15.00
Σάββατο ......................... 9.00 με 14.00