Etiopia Idido

Ethiopia Idido 

Region: Idido, Yirgacheffe

Altitude: 1900 – 2200 m above sea level

Variety: 74110, 74112, Dega

Processing: natural

Tasting notes: pomelo, blueberry, black tea

SCA: 85.00 points

Ethiopia Idido Yirgacheffe Natural coffee comes from the Yirgacheffe region in the Gedeo Zone of southwestern Ethiopia. It is one of the world's best-known specialty coffee-growing areas. The farms are located at altitudes above 2,000 meters above sea level, so the beans are classified as Strictly High Grown. The high altitude means coffee cherries ripen more slowly, allowing the beans to accumulate more nutrients and develop a complex flavor profile.

The coffee is processed using the natural method. Selectively picked coffee cherries are carefully sorted and then dried on raised beds for approximately 12–14 days. During drying, the cherries are turned regularly to ensure an even process and preserve the beans' high quality. Natural processing highlights the fruitiness and sweetness for which Yirgacheffe coffees are known.

In the cup, Ethiopia Idido coffee offers a flavor profile characteristic of the region. It features notes of berries, ripe peach, and stone fruit, along with delicate floral accents and a pleasant natural sweetness. Its clarity and complexity make it an excellent choice for pour-over methods such as V60, Chemex, or drip.

The coffee is grown mainly by smallholder farmers with farms ranging from about half a hectare to two hectares. The Gedeo region has ideal conditions for producing high-quality Arabica. The climate is warm and humid, with two rainy seasons and annual rainfall of up to 2,000 mm. Average temperatures remain around 20–23°C, and fertile, well-drained soils support healthy coffee plant growth.

The beans come from the botanical varieties 74110, 74112, and Dega. Varieties 74110 and 74112 were developed in the 1970s at the Jimma Agricultural Research Center. They were selected for their resistance to coffee plant diseases and their ability to produce high-quality beans. They contribute intense fruitiness, good structure, and the characteristic freshness of Ethiopian coffees to the flavor profile. Dega is a traditional local variety grown in the highlands of Ethiopia, known for its elegant, complex character with floral and citrus notes.

The Mount Idido processing station was established in 2023 and works with farmers from the surrounding villages of Idido, Wogida, and Gerbota. The project is run by Lulo Coffee, a company founded by Robel Kidane, a certified Q Processing specialist. The farmer partnership program places a strong emphasis on transparency and fair sharing of the value of coffee. The coffee is grown according to natural farming principles, without chemical fertilizers or pesticides. Compost is made from natural materials such as leaves, weeds, manure, and coffee pulp, a byproduct of coffee processing.

Ethiopia Idido Yirgacheffe Natural is a specialty coffee with a distinctive, fruity character that captures the style of coffees from the Yirgacheffe region. With high-quality beans, high-altitude cultivation, and traditional natural processing, it offers a rich, aromatic profile cherished by specialty coffee lovers around the world.

Recommended brewing methods:

drip coffee maker, V60 drip, French press, AeroPress, Chemex, immersion brewing,

How to brew Ethiopia Idido coffee?

V60 drip:

• dose: 20 g
• grind: 24 clicks on a Comandante
• water: 300 ml / 92℃
• bloom: 60 ml / 30 s
• number of pours: 5 × 60 ml
• brew time: 3:15–3:45 min