Ethiopia Idido Washed Espresso - Single Origin.

Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. The soils in this region are red-brown clay soil, about 1.5 meters deep.

Aside from its status as the birthplace of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama. These areas cultivate some of the finest coffees in the world.

Coffee thrives in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity.

Processing  also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, Washed or Natural.

The process of producing Washed coffees in Ethiopia will vary slightly from washing station to washing station, but generally speaking the coffee is picked ripe and depulped the same day. There is usually a fermentation period of 8–12 hours in open-air tanks, then washed in water channels to remove the mucilage. The coffee seeds will be spread on raised beds to dry for 5–15 days, depending on the weather; and then prepared for export.

PROCESS: WASHED

REGION: GEDEO ZONE, YIRGACHEFFE, SIDAMA

ELEVATION: 1850 - 1880

VARIETAL: HEIRLOOM

CUP: CITRUS, LEMON & STONEFRUIT

ROAST: ESPRESSO