One of the sweetest washed coffees we've tasted all year! This "Yirg" has a great balance of sweetness and acidity, with bergamot and chocolate dominating the cup.
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.
Region Yirgacheffe, Ethiopia
Altitude 1850-1880 MASL
Varietal Yirgacheffe Landraces