WE ARE OPEN
We are open and we really appreciate any orders from you at the moment, thank you!
We are allowed to run training courses - no group courses however.
We are also open for meetings.
We are following strict government guidelines to ensure your products from us arrive safely. Coffee is roasted at a temperature that kills bacteria and viruses including Corona C-19. Coffee beans and ground coffee are not touched by our team.
The virus does not survive long on dry / impervious surfaces. We recommend to wipe down the outside of the box when it arrives with antibacterial wipes just in case.
Costa Rica produces only Arabicas, the most common being Typica, Caturra, Catuai, Villa Sarchi, Bourbon & Gesha. It was first introduced to Costa Rica’s Central Valley in the 1700's and continues to be grown mostly on small farms. Coffee is inextricably linked to Costa Rica's history and cultural identity.
Having high altitudes, fertile soil and many micro climates ranging over its 8 growing regions of Tarrazú, West Valley, Central Valley, Tres Rios, Brunca, Orosi, Turrialba and Guanacaste means assigning a general flavour description to Costa Rican coffee is difficult, as each produces different characteristics. Good examples though display a clean acidity as the washed method is most common, farmers take their harvest to private or cooperative owned mills to undergo this process.
The honey process has also gained great popularity due to the resulting sweet, berry like flavours. Honey process entails the beans are dried with some amount of the sticky mucilage from the coffee cherry still left on after pulping. Costa Rica's reputation for excellent coffee partly comes from its fast response to the needs of the speciality market. Coffee is highly traceable here, capable of being identified back to the farm or estate it was grown and the mill it was processed.
Find out how coffee is harvested and the hard work that the coffee farmers put into our lovely drink.
Read about what they do after the harvesting of coffee and the various processing methods.
Producing around 13 million bags (60KG) of coffee, Colombia is the third largest producer of coffee.
Not the largest producer with 0.5 million bags (60KG) but boy do they know how to grow coffee!
Guatemala produces around 3.5 million bags (60KG) each year and produces very high quality certified coffee.
The birthplace of coffee with wild coffees and a production of around 6.5 million bags (60KG).
The neighbour of Ethiopia yet with a very different flavour profile, Kenya produces under a million bags (60KG) of coffee each year.
Only about 0.25 million bags (60KG) are produced each year by Rwanda but we love Rwandan coffee.
With over 5 million bags (60KG) a year, India produces quite a bit of coffee and use the famous Monsooning processing method.
Over 6.5 million bags (60KG) are produced annually by Indonesia with some famous growing regions.
Limini CoffeeThe Roastery
We welcome visitors! Whether you are collecting coffee or wanting a chat over a cup of Limini.
All we ask is that you please let us know you are coming in advance.
Monday - Friday | 09:00 - 16:30
Closed bank holidays