Royal Reserve

Grapefruit | Black Tea | Raisin | Bergamot | Structured & Complex

Growing coffee at altitude changes everything — and the organic farms of Limu sit high enough that the cool air demands extended fermentation, sometimes up to 72 hours, just to complete what lower-altitude farms do in 36. That extra time is not a shortcut; it’s an adaptation. In the cup it produces an unusually complex washed Ethiopian: citrus brightness holding its ground alongside the depth and grip of black tea.

Details

• Origin: Ethiopia · Jimma Zone · Limu · Organic certified
• Process: Extended Washed — pulped and fermented 48–72 hours; cool high-altitude climate necessitates longer fermentation
• Roast: Medium-Light · Espresso
• Best for: Espresso, Long Black, Batch Brew

The Story

The Limu region sits at the northern edge of Ethiopia’s coffee belt, at altitudes where cool temperatures slow everything: cherry development, fermentation, drying. The organic farms supplying this Grade 1 lot follow no-input agricultural practices — by geography as much as by choice.

The extended fermentation here is a response to conditions, not a trend. At high altitude, the ambient temperature is low enough that standard fermentation timelines simply don’t complete. The extra hours are functional. They also, as it turns out, produce a coffee of unusual complexity: grapefruit brightness with the depth and tannin of black tea.

In the Cup

Grapefruit brightness leads, followed by the distinctive grip and depth of black tea. Raisin sweetness in the mid-palate; bergamot on the finish. Structured and tannic in a way that rewards attention. Gets better as it cools.