About the coffee
- Cupping notes: bright berry acidity, complex floral elements with refined sugar sweetness and syrupy body; notes of honey, peach, and pomegranate
- Cultivation: Mountain grown in the Yirgacheffe region of Ethiopia, at extremely high elevation
- Altitude: 6,700-7,200 feet
- Varietals: Local, indigenous Ethiopian heirloom varietals
- Preparation: Natural processed and sun-dried on raised beds
About the people who grow it
Top: Hadas Hamerovv, PixabayBottom: Keffa Coffee Inc., used by permission
From ancient times, Ethiopia has produced some of the world’s best single origin coffees, renowned for their complexity with a pungent, winey quality, and a wildness in their acidity. Southern Ethiopia is home to the Yirgacheffe coffees, one of the most distinguished among Ethiopian varieties. A fine Ethiopian Yirgacheffee coffee displays a bright acidity along with intense, clean tastes and a complexity of floral notes in the aroma, sometimes with a hint of toasted coconut.
The Idido coffee mill is located in the Gedeo zone of Ethiopia, not far from the town of Yirgacheffe. Smallholder coffee farmers deliver ripe cherries to the Idido mill where they’re sorted, dried in raised beds, and processed for further sale. Drying is done slowly, with frequent turning to make sure that cherries are dried evenly throughout the lot. Parchment is transported from Idido to Addis Ababa, the capital of Ethiopia, for final milling and bagging just before the coffee is exported.
The Idido coffee mill is located in the Gedeo zone of Ethiopia, not far from the town of Yirgacheffe. Smallholder coffee farmers deliver ripe cherries to the Idido mill where they’re sorted, dried in raised beds, and processed for further sale. Drying is done slowly, with frequent turning to make sure that cherries are dried evenly throughout the lot. Parchment is transported from Idido to Addis Ababa, the capital of Ethiopia, for final milling and bagging just before the coffee is exported.