Ethiopia Idido G1 (Wholesale)

Country/Region: Ethiopia/Idido, yirgacheffe

Varietal: Heirloom

Processing: Anaerobic Natural

Elevation: 2150 - 2200 m.a.s.l

We Taste: Strawberry, Mango, Pink Florals

Grown by Girma Tamiru in the renowned Yirgacheffe region of Ethiopia, this exceptional Idido Natural coffee reflects generations of dedication and craftsmanship. Situated at 2,170 meters above sea level, the 2.5-hectare farm cultivates Heirloom coffee varieties under the shade of false banana trees, using organic farming practices without certification due to high costs. The farm supports 10 permanent staff and employs around 100 seasonal workers during the November to January harvest.

To develop its vibrant character, only carefully selected ripe cherries undergo nine days of anaerobic fermentation in sealed barrels before being dried on raised beds for 13 to 18 days. This meticulous process enhances the coffee's signature intense, juicy flavor profile while preserving the distinctive qualities of Ethiopia's celebrated terroir.

Beyond its exceptional cup quality, this coffee represents a commitment to sustainable agriculture, responsible farming methods, and the livelihoods of Ethiopia's coffee-growing communities, making every cup both flavorful and meaningful.

Sourced from the Idido region of Yirgacheffe, this Ethiopia Idido G1 is produced by Girma Tamiru. The coffee features the Heirloom varietal, which is widely celebrated for its genetic diversity and complex cup profiles. This specific lot undergoes an anaerobic natural process, a technique that often intensifies the fruit-forward characteristics inherent to the Ethiopia · Idido, Yirgacheffe terroir.

When evaluating such coffees, roasters often look for a balance between vibrant acidity and deep sweetness. The PPP Coffee roast highlights distinct notes of strawberry, mango, and pink florals. To better understand how these specific descriptors fit into the broader spectrum of coffee quality, enthusiasts often refer to a flavor wheel. By utilizing controlled fermentation, this lot showcases the potential for modern processing to elevate traditional regional profiles, offering a unique sensory experience that bridges the gap between classic Ethiopian brightness and the experimental depth of anaerobic techniques.