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

Coffee Profile

Continent: Africa

Country: Ethiopia

Farm: Idido Washing Station

Process: Anaerobic Natural

Region: Yirgacheffe, Idido

Variety: Local varieties

Roast Scale

Light Medium Dark

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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.