Origin: Ethiopia

Region: Yirgacheffe, Idido

Altitude: 2200masl

Variety: Heirloom

Process: Washed

Tasting Notes: Floral, lime zest, bergamot, lemon iced tea

This lot is sourced from more than 350 smallholder farmers in the Yirgacheffe region of Idido Village. Ripe cherries are delivered to the Gizat washing station, where they are sorted by density, fermented for 36–72 hours, washed, and floated to remove defects.

The coffee is then dried on African raised beds for 8–15 days, with regular turning to promote even drying and prevent over-fermentation or mould development. Once the coffee reaches its target moisture content of 11.5–12%, it is rested in a local warehouse before undergoing final milling and sorting by colour, density, and screen size.

This careful process highlights the bright, clean, and expressive character for which Yirgacheffe coffees are celebrated.