What is specialty coffee?

Specialty coffee refers to high-quality coffee beans that are sourced from specific microclimates, carefully cultivated, harvested, and processed to bring out unique flavors and characteristics. It emphasizes quality, sustainability, and traceability throughout the entire coffee supply chain.

How is specialty coffee different from regular coffee?

Specialty coffee focuses on the quality and unique characteristics of the coffee beans, whereas regular coffee is more about mass production and consistency. Specialty coffee often has distinct flavors, and its beans are graded and scored based on attributes such as aroma, taste, and body.

What is single-origin coffee?

Single-origin coffee refers to coffee beans that are sourced from a single geographical region, farm, or producer. This can highlight the unique characteristics of the coffee beans influenced by the specific climate, soil, and processing methods of that region.

How is Geisha Coffee graded and scored?

Specialty Geisha Coffee is graded and scored using a standardized system developed by the Specialty Coffee Association. Beans are evaluated based on factors such as aroma, flavor, acidity, body, and balance. A coffee must score at least 80 out of 100 points to be considered specialty grade.

What are the best brewing methods for Geisha Coffee?

There is no one-size-fits-all answer, as the best brewing method depends on personal preferences and the specific characteristics of the coffee beans. Common methods include pour-over, French press, Aeropress, espresso, and cold brew. Experimenting with different methods can help you find the best way to showcase the unique flavors of Geisha Coffee.

How should I store Geisha Coffee?

To maintain freshness and flavor, store Geisha Coffee in an airtight container away from light, heat, and moisture. Avoid storing them in the refrigerator or freezer, as temperature fluctuations can negatively affect the taste and quality.

Ethiopia Idido Anaerobic Natural *Next Roast: Wednesday March 22*

Ethiopia Idido Anaerobic Natural Next Roast: Wednesday March 22

Name: Ethiopia Idido Anaerobic Natural *Next Roast: Wednesday March 22*
Brand: Paradise Coffee
SKU: ethiopia-idido
Price: 18.0 USD
Availability: OutOfStock

Regular price $18 Sale price ~~$36~~

Unit price per

Weight:

12oz

5lb

Grind:

Whole Bean

Auto Drip

French Press

Quantity:

only -260 left in stock

Coffee Profile

Continent: Africa

Country: Ethiopia

Farm: Idido Washing Station

Process: Anaerobic Natural

Region: Yirgacheffe, Idido

Variety: Local varieties

Roast Scale

Light Medium Dark

Roasting Wednesday, March 22nd

Tasting Notes

A stunning, complex, powerful coffee. Lavender, Lemon zest and Jasmine in the aroma. A heavy, syrupy mouthfeel that is quite different from the light-bodied, tea-like washed coffees of this region. Flavors of ginger, green tea, berries and citrus linger long after the last sip. Great as pour-over, and also makes for an amazing Cold Brew

Background Info

Yirgacheffe is one of the most famed growing regions not only within Ethiopia, but in the world. High altitudes, and excellent soils along with unique local varieties contribute to the beloved citrusy, floral, tea-like cups the region is known for. Idido is the village, or kebele, where this coffee is grown and processed, a micro-region within Yirgacheffe. The Idido washing station sources cherries from the area at altitudes ranging from 1850-2200m.

While most coffees in Yirgacheffe processed as washed coffees, This one is an Anaerobically fermented Natural process - dried in the fruit.

Way back in 2005 we offered one of the first ever ripe cherry natural processed coffee produced in Yirgacheffe. Idido Misty Valley from Bagersh coffee mill. That coffee was explosive in its fruit flavors that showed a whole new dimension of possibility from Ethiopian coffees we hadn't experienced before.

This coffee is just as transformative as that one was. Controlled fermentation of the cherries adding a whole new depth to the experience not seen before and a fuller, more syrupy and juicy mouthfeel than standard natural process coffees tend to exhibit.

Only ripe cherries harvested towards the end of the harvest season are used for their Anaerobic natural process. Ripe cherries are fermented in sealed bags for 90 hours and then laid to dry in the shade on raised screens. For the first 48 hours of drying the coffee is spread very thin, 1 cherry layer thick, and afterwards slightly deeper: 2-3 cherries thick. Throughout the drying process the coffee is hand sorted, with one employee assigned to take of one drying bed.