Ethiopia - Yirgacheffe Idido, Washed
$6.68
| Cupping Score | 84 |
|
Fragrance/Aroma |
Jasmine, floral, watermelon, pear |
|
Acidity |
Malic, berry-like, green apple |
| Flavor/Nuances |
Chamomile, mixed berries, white tea, navel orange, cherry pie, honeydew, stone fruits, apple crisp |
|
Sweetness |
Cane sugar, candy-like |
|
Body/Mouthfeel |
Juicy and coating |
|
Finish/Aftertaste |
Crisp, refreshing, clean |
This item typically leaves our Minneapolis warehouse within 1-2 business days of payment.
Sorry, no returns on coffee.
In our roastery
Ethiopia is an offering we try to have year round. Whether it’s natural or washed - one is always on our menu for greens and our toll roasting menu. Idido is a familiar offering to us that we have had many times in the past as a natural, but not very often as a washed offering.
This lot was planned months in advance before it arrived at our roastery and our plan is to offer this as a light roast single origin offering for our toll menu, blend it in our Espresso for Light Roasts. When it finally arrived after delays caused by global freight issues, it was a huge relief. We always feel better knowing that we have a coffee like this in our space - it's a classic for a reason.
In your lineup
Sweet, crisp, and distinct, these coffees are great for filter options at lighter roast levels and into the light-medium roast level. Spend 1:30 to 2:00 in development post first crack for filter options. If espresso is your goal, try extending development to 2:20. This will help tame and balance the acidity for espresso.
Use our Profile
RoastPATH® profile recorded on an MCR-20 while roasting a 16.3 kg batch.
| 0:00 | 465°F | Charge |
| 1:47 | Turning Point | |
| 6:15 | Green < Yellow | |
| 11:55 | First Crack | |
| 13:46 | 399°F | Drop |
Origin: Ethiopia
Region: Yirgacheffe
Farm: Idido
Variety: Heirloom Ethiopian Varieties
Process Method: Washed
Altitude: 1850-1880 masl
RoastPATH® ID: CI231-A02-1083
About
Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity.
The process of producing Washed coffees in Ethiopia will vary slightly from washing station to washing station, but generally speaking the coffee is picked ripe and depulped the same day. There is usually a fermentation period of 8–12 hours in open-air tanks, then washed in water channels to remove the mucilage. The coffee seeds will be spread on raised beds to dry for 5–15 days, depending on the weather.