Ethiopian | Yirgacheffe Idido | Organic Natural
Tasting notes: A refined dried-in-the-fruit “natural” processed Yirgacheffe that gracefully balances crisp cacao and nut notes with complex, musky flowers and notes of citrus, lemon, grapefruit & pineapple achieving an aroma that is richly and intricately crisp; balanced, lively acidity; satiny mouthfeel.
Story of the farm:
Ethiopia is divided into Regions, Zones, Woredas, and Kebele. Each designation defines a smaller and smaller area. The Idido Cooperative is located just east of the town Yirgacheffe in the Gedeo Zone in Southern Ethiopia. Yirgacheffe is also a Woreda, named for the town, bordered by Kochere to the south and Wenago to the north.
Idido is part of Yirgacheffe Coffee Farmers Cooperative Union or YCFCU. This network encompasses 28 cooperatives and 38,000 farmers. Idido comprises more than 1,000 of those members. Each member represents a small farm that grows coffee as well as bananas, vegetables, and other shade trees.
The Ethiopia Yirgacheffe Idido is sourced from these family-owned farms organized around the Idido coffee mill located in the Gedeo Zone of Ethiopia. The Gedeo region is named after the Gedeo people who are indigenous to this area.
The Idido mill is located in a beautiful valley in the town of Idido near the town of Yirgacheffe. Grown and processed here, small coffee farmers deliver ripe cherries to the Idido mill where the cherries are sorted. The cherries are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. This coffee is distinctly floral-and fruit-toned from traditional varieties of Arabica long grown in the region.
This is a “natural” or dry-processed Yirgacheffe, meaning the beans were dried inside the fruit, encouraging a flavor profile that is lower-toned and more pungent than the more familiar wet-processed Yirgacheffe floral-and citrus-toned profile. Finally, the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export.
Previously the Ethiopian Government required coffee to be sold on an exchange with only designations by relatively large geographic area and cleanliness of preparation. In recent years the government has allowed for certain cooperatives and washing stations to bypass the exchange in order to maintain partnerships and receive a premium for their coffee.