Yirgacheffe Idido

The Idido washing station, nestled at elevations ranging from 1,960 to 2,090 meters above sea level in Yirgacheffe, receives cherries grown in the surrounding area. The distinct wet and dry seasons create ideal conditions for coffee processing. Farmers painstakingly handpick the cherries and deliver them to the washing station, where a meticulous hand-sorting process removes under-ripe or damaged cherries. The cherries are then pulped using the station's disc pulper and fermented for 72 hours. After fermentation, the parchment is washed in clean water and transferred to raised drying beds. The beans are evenly distributed on these beds, ensuring consistent turning and coverage to achieve uniform drying. The coffee remains here for 12 to 15 days, reaching the optimal moisture content before undergoing hulling and preparation for export.

Yirgacheffe, situated within the Gedeo Zone in the Southern Nations Nationality and People's region (SNNP) of southern Ethiopia, is so renowned for its exquisite, washed coffees that it has been subdivided into its micro-region. This steep, lush area is both fertile and elevated, with much of the coffee grown at altitudes of 2,000 meters above sea level.

Ethiopia, renowned as the birthplace of the coffee plant, continues to captivate the specialty coffee industry today due to its diverse range of coffee flavours. Despite recent challenges in maintaining complete traceability, new regulations have opened doors for direct purchasing. Our dedicated on-the-ground team collaborates closely with farmers and exporters, sourcing exceptional specialty coffee lots that bring value to both producers and roasters alike.

The exceptional quality of Ethiopian coffee arises from a harmonious blend of numerous factors. The genetic diversity of coffee varieties creates a rich tapestry of flavours, even among farms with similar growing conditions and processing methods. Processing techniques also play a crucial role in the final product's quality. Moreover, Ethiopia's rich coffee- producing traditions have contributed to genetic diversity, processing infrastructure, and the delightful coffee we savour today.

In Ethiopia, the majority of coffee producers are smallholders, often cultivating plots smaller than 5 hectares and measuring their coffee farms in terms of trees rather than land area. Consequently, most coffee is grown without the use of chemical fertilisers or pesticides. Traditional cultivation methods prevail, with the cultivation, harvesting, and drying processes primarily carried out manually. Coffee is typically intercropped with other essential food crops in "coffee gardens." The false banana tree, for example, serves as a staple food source for their households, with any surplus production sold locally.