Limmu region, Ethiopia

Limmu: Where Balance Comes Naturally

In the west and south-west of Ethiopia, where the land softens into rolling hills and dense green cover, lies Limmu — a coffee zone defined less by borders than by character. It’s a place where coffee grows at its own pace, shaped by shade, altitude, and a long relationship between people and land.

Limmu is often spoken of as a region, but in reality it’s a zone defined by the Ethiopian Coffee Exchange, stretching across parts of Jimma and Illubabor. What connects these farms isn’t politics or maps, but cup profile. Here, coffee shares a recognizable calm — clean, balanced, quietly complex.

Most farms in Limmu are small and family-run. Coffee trees grow under natural shade, alongside food crops, in landscapes that feel lived in rather than engineered. Elevations typically range from 1,500 to over 2,000 meters above sea level. At this height, cherries ripen slowly, building sweetness and structure over time. Nothing is rushed. Nothing needs to be.

For generations, washed processing has been central to Limmu’s identity. This method brings clarity to the cup — soft florals, gentle citrus, and a composed acidity that never overwhelms. In recent years, producers and cooperatives have begun exploring natural and honey processes as well, adding depth, fruit, and roundness while staying true to the region’s balanced nature.

Behind these coffees is a growing sense of collective effort. Farmers are forming cooperatives, investing together in better washing stations, drying beds, and post-harvest practices. Knowledge is shared, quality is rewarded, and each season builds on the last. What was once overlooked is now carefully refined.

Limmu coffees don’t demand attention — they invite it. They reveal themselves slowly, with red fruit, soft sweetness, and a clean, lasting finish. It’s coffee that feels composed and honest, carrying the quiet confidence of a place that knows itself.

At Bonobo, we value Limmu for exactly that reason. It’s not about intensity or extremes. It’s about balance, clarity, and the subtle expression of terroir — carried patiently from the land, through careful hands, and into the cup.