Ethiopia Idido Natural Yirgacheffe
Coffee Profile:
Origin: Sidamo, Ethiopia
Processing Type: Natural
Varietal(s): Ethiopia Heirloom
Processing Type: Natural
Tasting Notes: Refined Fruit Tones with a Balancing Chocolate-like Sweetness
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Available for purchase through our webshop.
Some more information about the Idido Natural Yirgacheffe from Counter Culture’s website:
“History
Before the introduction of fermentation and washing in Ethiopia, all coffee was sundried in its fruit, and the method was handed down from generation to generation. The introduction of the Latin American washing method in 1959 (in Yirgacheffe) interrupted this tradition, and the disruption of the coffee market during the political turmoil of the decades which followed threatened to eliminate great Ethiopian sundried coffees entirely. Coffees were still prepared by this method, but they were somewhat haphazard and casual. The artisan coffee producers of Idido have relearned and perfected the Ethiopian Sundried process, rediscovering this lost art and reintroducing it to the world.
Place
The small village of Idido is just a few miles east of the famous coffee town of Yirgacheffe. We have been purchasing coffee from this village, from now two different sources, off and on for more than 5 years. This village certainly has something special going for it with its coffee production. Yirgacheffe back in the 1950′s was the birthplace of the washed coffee process in Ethiopia, but for the last few years the farmers of Idido have been recognized for the quality of their natural processed coffee.
Production Notes
Process: Natural Sundried
Elevation: 1,900 – 2,100
Varieties: Ethiopian Heirloom
Harvest Time: October – January
Drying: raised beds
Additional Processing Notes
Most Ethiopian natural processed coffees are picked and dried by hand at on woven mats on the ground at the farmers’ homes. While coffee produced in this fashion can be quite good, it is generally more inconsistent and can pick up off flavors very easily. This lot from Idido is ripe coffee cherry delivered to the centralized processing facility owned by the Idido Cooperative. Once received, the ripe cherry is dried in the fruit for up to 3-4 weeks on raised beds. During that time the drying fruit is constantly turned for even drying and sorted again and again to remove any undesirable coffee cherry.
Common question: Is this Idido Misty Valley?
Many coffee enthusiasts may remember a coffee from two years ago named Idido Misty Valley. That coffee was produced by a gentleman named Abdullah Bagersh at a washing stationed he owned in the village of Idido. This lot of Idido Natural Sundried is not from that washing station or Mr. Bagersh. Rather, it was produced by a cooperative of coffee producers in Idido and produced at a facility about one mile away from Bagersh’s washing station. Although the coffee was not processed at the same facility, many of the same farmers were involved in the coffee’s cultivation, and the coffee represents essentially the same process and geography. And, this lot from Idido is simply the best Natural Sundried Ethiopian coffee we have tasted since, well, Idido Misty Valley.
Roast Notes
Natural processed coffee can be a little wild, and sometimes that beatiful fruit tone they have can turn on you (not in a good way). This lot of Idido Natural, though, is really refined and the fruit, while intense, is sweet and crisp, and we have little worry about roasting this coffee light and letting it really shine. Our goal is to make this coffee burst with fruit, only balancing it slightly through roasting to add that rich, sweet cocoa note. To do this we pump up the flame and try to roast this coffee pretty fast, only slightly letting up at the end of the roast to sweeten the cup profile.”
Coffee Profile:
