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Ethiopia - Idido Natural

Ethiopia - Idido Natural

Regular price $15.00
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Juicy and candy-like cup with notes of mixed berries, cantaloupe, and Twizzlers.

Roast level: Light
Processing method: Natural
Region: Yirgacheffe, Idido
Varietals: Heirloom Varietals

Natural process coffees are how a lot of people get their start in drinking specialty coffee or working in the industry. Ask any coffee aficionado and they may say, "The first cup that got me into coffee was something that tasted like Welches fruit juice. I couldn't believe it!" No joke.

Natural processed coffee means the cherry was left to dry before removing it from the coffee seed. This leaves a lot of sugar with the seed and is what we taste in the cup. It is also an effective method to conserve water in the case of a drought, or infrastructure conditions. 

To see photos of the process visit our blog from when we went to Ethiopia for coffee.

Brewing ratio recommendation (grams of coffee to water)

1:17 - adjust water ratio to 16g for a stronger cup, and 18g for a lighter cup

About the region: 

Idido is the village, orkebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. The soils in this region are red-brown clay soil, about 1.5 meters deep.

Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. 


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