Ethiopian coffee—especially from Yirgacheffe—is prized for its complexity, driven by extraordinary genetic diversity and centuries-old cultivation traditions. The Idido Washing Station sits at elevations between 1,960 and 2,090 meters above sea level. Smallholder farmers from the surrounding highlands deliver ripe cherries, benefiting from Yirgacheffe’s ideal microclimate and clearly defined wet and dry seasons that support high-quality processing.
Cherries are selectively handpicked and carefully sorted at the station to remove underripe or damaged fruit. The coffee is naturally processed—dried whole on raised beds for 16 to 21 days. Staff rake and rotate the cherries for even drying, and beds are coded to maintain full traceability throughout the lot’s journey.
The result is a beautifully expressive cup. Expect lush fruit notes, vibrant sweetness, and a syrupy, full body. Idido’s natural process enhances aromatic intensity while preserving clarity and structure—an iconic Yirgacheffe profile.
