New Single Origin Release: Organic Ethiopian Idido
This year’s lot of Ethiopian Unwashed (a.k.a. “Sundried” a.k.a. “Natural Processed”) coffee comes from the farming community of Idido. Coffee in this area grows at particularly high altitudes (1900-2400 metres above sea level) which gives the bean a unique density and sweetness. The Gedeo area, a sub-region of Yirgacheffe, is known for producing a coffee with complex flavour and stunning brightness. Situated at 1900 - 2400 meters above sea level, Idido is known for producing some of the best coffee in Southern Ethiopia. The high altitude, microclimate and rich soil are ideal for growing the heirloom arabica that helps to create a distinctive coffee flavour.
Founded in the 1970’s, Idido joined the Yirgacheffee Coffee Farmers Cooperative Union (YCFCU) in 2002 and has roughly 1000 members, whose farms are spread over seven communities in the region. They produce and export both washed and unwashed coffees. Unwashed or “natural processed” coffee means that instead of depulping the coffee cherry, fermenting the pit (coffee bean), washing it, and drying it, the coffee cherry goes directly to the drying bed. This allows the bean to pick up on the sweet and often floral flavour notes of the fruit. The coffee’s brightness is a classic characteristic of the region. Put it all together and you get a highly complex, unique, and tasty cup of coffee.
This year’s lot has tasting notes of blueberry (like in a delicious baked good!), Earl Grey tea (classic bergomot taste, typical of the region), creme brulee, with a smooth, velvety body.