Yirgacheffe Idido stands out as an exceptional Ethiopian coffee, carefully produced from heirloom varietals and regional landraces that have flourished in Yirgacheffe's rich soils for centuries. Grown at altitudes between 1,960 and 2,090 meters, this coffee thrives in the region's unique wet and dry seasons, which foster an ideal environment for achieving its remarkable quality.

The journey of Yirgacheffe Idido starts with farmers who handpick only the ripest cherries, showcasing the dedication and tradition passed down through generations. These cherries are then taken to the Idido washing station, where any under-ripe or damaged cherries are carefully removed. The beans undergo pulping using a disc pulper, followed by a 72-hour fermentation process that elevates their complex flavours. After fermentation, the beans are washed with clean water and dried on raised beds for 12 to 15 days, allowing them to achieve the perfect moisture content.

The outcome is a coffee of exceptional depth and character, influenced by Ethiopia's rich genetic diversity, traditional processing methods, and a steadfast commitment to quality. Yirgacheffe Idido embodies the essence of Ethiopian coffee, offering a harmonious blend of rich flavours and distinct characteristics that make it an outstanding choice for coffee enthusiasts.

The Idido washing station, located at elevations from 1,960 to 2,090 meters above sea level in Yirgacheffe, processes cherries sourced from the surrounding area. The distinct wet and dry seasons provide optimal conditions for coffee processing. Farmers diligently handpick the cherries and deliver them to the washing station, where a careful hand-sorting process eliminates under-ripe or damaged cherries. The cherries are then pulped using a disc pulper and fermented for a duration of 72 hours. Following fermentation, the parchment is washed in clean water and moved to raised drying beds. The beans are spread evenly on these beds, ensuring consistent turning and coverage for uniform drying. They remain here for 12 to 15 days, reaching the ideal moisture content before being hulled and prepared for export.

Yirgacheffe, located within the Gedeo Zone in the Southern Nations Nationality and People's region (SNNP) of southern Ethiopia, is famous for its exquisite washed coffees, leading to its subdivision into micro-regions. This steep, lush area is both fertile and elevated, with much of the coffee cultivated at altitudes of 2,000 meters above sea level. As the birthplace of the coffee plant, Ethiopia continues to enchant the specialty coffee industry with its diverse range of flavours. Despite recent challenges in maintaining full traceability, new regulations have facilitated direct purchasing. A dedicated on-the-ground team works closely with farmers and exporters, sourcing outstanding specialty coffee lots that benefit both producers and roasters alike.

The outstanding quality of Ethiopian coffee results from a blend of numerous factors. The genetic diversity of coffee varieties creates a rich spectrum of flavours, even among farms with similar growing conditions and processing techniques. Processing methods also significantly influence the final product's quality. Furthermore, Ethiopia's rich coffee-producing traditions have fostered genetic diversity, processing infrastructure, and the delightful coffee we enjoy today.

In Ethiopia, most coffee producers are smallholders, often cultivating plots smaller than 5 hectares and measuring their coffee farms by the number of trees rather than land area. As a result, most coffee is grown without chemical fertilizers or pesticides. Traditional cultivation methods prevail, with the processes of cultivation, harvesting, and drying primarily done by hand. Coffee is typically intercropped with other essential food crops in "coffee gardens." For instance, the false banana tree serves as a staple food source for households, with any surplus production sold locally.