Ethiopia Idido Yirgacheffe Anaerobic Natural G1

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  • Dhs. 52.50
  • Regular price Dhs. 75.00
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Idido washing station is located at 1,960 to 2,090 meters above sea level in Yirgacheffe. Farmers deliver cherry grown in the surrounding area. The distinct wet and dry seasons create prime conditions for coffee processing.

Details

COFFEE GRADE:
Yirgacheffe Gr. 1
FARM/COOP/STATION:
Idido washing station
VARIETAL:
JARC varieties , Local Landraces
PROCESSING:
Anaerobic Natural
ALTITUDE:
1,960 to 2,090 meters above sea level
OWNER:
Farmers delivering to Idido station
SUBREGION/TOWN:
Various
REGION:
Yirgacheffe
HARVEST MONTHS:
Low elevations: October - December | High Elevations: November - January

SENSORY: Dark Chocolate, Dark fruit, Funky, Maple Syrup, Orange, Tropical Fruit, Winey

CULTIVATION:

Farming methods in the region remain largely traditional. Yirgacheffe farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.

In addition to remaining traditionally intercropped, most farms are also organic-by-default. Farmers in Yirgacheffe typically use very few — if any — fertilizers or pesticides. Most farm work is done manually by the immediate family.

To capitalize on the magnificent climate, that station provides training to help farmers produce better quality cherry. Training focuses on procedures for harvesting and transporting cherry.

HARVEST & POST-HARVEST

Farmers selectively handpick cherry and deliver it to the washing station station. At intake, employees visually inspect cherry and accept only fully ripe cherry for anaerobic fermentation. Selected cherry is tightly packed in GrainPro bags and sealed shut. Cherry ferments anaerobically (without oxygen) for 18 to 24 hours.

After fermentation, cherry is carefully removed from bags and laid to dry in direct sunlight on raised beds. Workers turn cherry frequently to promote even drying. It takes approximately 2 to 3 weeks for cherry to dry.

ABOUT YIRGACHEFFE

Farmers selectively handpick cherry and deliver it to the washing station station. At intake, employees visually inspect cherry and accept only fully ripe cherry for anaerobic fermentation. Selected cherry is tightly packed in GrainPro bags and sealed shut. Cherry ferments anaerobically (without oxygen) for 18 to 24 hours.

After fermentation, cherry is carefully removed from bags and laid to dry in direct sunlight on raised beds. Workers turn cherry frequently to promote even drying. It takes approximately 2 to 3 weeks for cherry to dry.

COFFEE IN ETHIOPIA

While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.

The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.

Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.

 

Description  Filter Espresso  Milk Based
Dose 20gr 18.5gr 19gr
Yield  42gr 23gr
Time 2:45 min 30sec 27sec
Ratio 1:15
Brew Temperature  86°c - 90°c
Grind Size Med To Coarse