Description
This coffee is sourced from family-owned farms organized around the famous 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. Small coffee farmers deliver ripe cherries to the Idido mill where the cherries are sorted and pulped.
After pulping, the beans are fermented for 36 to 48 hours and then washed. The wet beans in parchment 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. Depending on weather, the beans are dried for 10 to 12 days until the moisture in the coffee beans is reduced to 11.5 percent.
Tasting Notes:
A very cool washed Ethiopian from one of the more renowned mills. This Ethiopian cup is a super clean; an awesome example of a high end washed processed Ethiopian. Jasmine aromatics with wild more lemon/tropical fruit acidity, balanced with a chocolaty spiced undertone. Lighter roasts will have some citric acidity and a nice more tropical fruity factor balanced with a faint tea like chocolaty undertone. Medium roasts really mellow out the acidity and reduce the fruit tone but create a bit more body and a much more recognizable chocolaty factor. A very smooth, balanced cup with exotic highlights. Darker roast burn out all the fruity and acidic notes, gets a little smoky roasty with strong bakers chocolate tones.
Roasting Notes:
Light to dark it is a tasty cup. Bright, floral and fruity with tea like attributes at the light roasts. Very bakers chocolaty and edgy with some smoky notes at the darker roasts. In between is where you get the nice chocolate versus tropical fruit note which most will prefer.
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