Idido is the village, or kebele, where this coffee is grown and processed, in a micro-region of Yirgacheffe. The soils in this region are red-brown clay soil, about 1.5 meters deep.
Coffee is hand picked by farmers and their families, before being delivered to the mill where it is de-pulped and mechanically de-mucilaged. The resulting parchment is soaked for 24-36 hours before being graded in washing channels, separated into two grades and then soaked for a further 12-24 hours.
The coffee is then dried on elevated drying beds for 10-15 days. Parchment is continuously sorted during drying to eliminate defects.
- Origin: Yirgacheffe, Ethiopia
- Process: Washed
- Variety: Yirgacheffe Landraces
- Tasting Notes: Delicate, bergamot, sweet
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