Etiopien Idido Anaerobic

About This Coffee

Small family farms located at an altitude of 1,960–2,090 meters deliver their freshly picked coffee cherries to the Idido Washing Station in Yirgacheffe, a historic coffee-growing region whose unique microclimate offers optimal conditions for coffee production. In this micro-lot, the fresh coffee cherries are packed tightly into GrainPro bags to ferment anaerobically (without oxygen) for 18 to 24 hours. This process promotes specific microbial interactions that develop an elegant and fruity coffee, with distinct notes of berries, sweet fruit, and caramel. After fermentation, the cherries are thoroughly rinsed and then dried in direct sunlight on raised drying beds, a process that takes about three weeks. The result is a coffee with a rich and sweet character, where flavors of mandarin, peach, milk chocolate, mango, and yellow raspberries emerge