Idido - Ethiopia, Anaerobic Natural

SEZITA – red fruit flavours with exotic notes of tropical fruits

Idido Natural Low Oxygen

From Idido in Yirgacheffe, Ethiopia, this coffee is produced by smallholder farmers cultivating Ethiopian heirloom and landrace varieties at 2,050–2,200 metres above sea level.

Idido Washing Station sits in the heart of Yirgacheffe and receives selectively handpicked cherries from surrounding farms. Each lot is carefully hand sorted upon arrival, removing underripe, overripe and defective cherries before processing. The coffees are then tracked individually throughout drying to maintain consistency and traceability.

Anaerobic / Low-Oxygen Natural Process

This lot begins with fully ripe cherries that are floated in water to remove lower-density and defective fruit, followed by a second round of hand sorting.

The selected whole cherries are then placed inside sealed plastic barrels for approximately 48 hours, creating a controlled low-oxygen environment. This anaerobic fermentation encourages greater fruit intensity and complexity while maintaining the structure of a natural-processed coffee.

After fermentation, the cherries are transferred to raised African drying beds, where they are regularly turned and sorted to encourage even drying and preserve quality.

Ethiopian Landrace Varieties

This coffee is composed ofEthiopian heirloom and landrace varieties, indigenous Arabica populations that have adapted to Ethiopia’s diverse microclimates over generations.

Rather than representing one standardized cultivar, landrace coffees encompass significant genetic diversity and can express a broad spectrum of floral, citrus, stone-fruit and berry characteristics, often supported by honey-like sweetness and complex acidity.

In the Cup

Expect a vivid combination of mangosteen, cranberry and red wine.

Mangosteen brings a distinctive tropical sweetness and gentle tang, while cranberry adds bright red-fruit acidity and freshness. A deeper red-wine character develops underneath, giving the cup a fermented fruit quality and additional depth.

The anaerobic/low oxygen fermentation amplifies the fruit character without losing clarity, producing a cup that is expressive, juicy and structured with a lingering wine-like finish.

Origin: Idido, Yirgacheffe, Gedeo, Ethiopia
Producers: Smallholder farmers
Varieties: Ethiopian Heirloom & Landraces
Fermentation: Anaerobic / Low Oxygen, 48 hours
Drying method: Natural, Raised beds, 16–21 days
Altitude: 2,050–2,200 masl
Tasting Notes: Mangosteen · Cranberry · Red Wine