Origin: Ethiopia

Region: Yirgacheffe

Altitude: 1850 - 1880masl

Variety: Heirloom

Process: Washed

Tasting Notes: Floral, peach, citrus, candy-liked sweetness

This coffee was grown in a microregion of Yirgacheffe and it is processed in Idido Washing Station. Idido is a village within the Yirgacheffe district, and the surrounding growing area is known to produce the highest quality coffee in all of Ethiopia. The soils in this region are red-brown clay soil, about 1.5 meters deep. The high altitudes and the long-lasting history of coffee cultivation in Yirgacheffe make the coffee unique with a distinct flavour profile. Coffees from Yirgacheffe thrive in the lush environment, developing nuanced floral characteristics, articulate sweetness and sparkling acidity.

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.