IDIDO

from £16.00

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IN THE CUP: Strawberry, Guava & Parma Violet

Ethiopia — the birthplace of coffee. It remains one of our favourite origins and a constant source of remarkable, expressive coffees. As we move deeper into winter, we’re also excited to showcase another naturally processed lot that delivers vibrancy and complexity in equal measure.

This lot comes from the Idido processing station in the Yirgacheffe region. Yirgacheffe is world-renowned for producing some of the most floral and fruit-forward coffees anywhere. Many people have taken their first step into speciality coffee through a Yirgacheffe cup. Its high elevations (reaching up to 2,200m in some areas), fertile soils, consistent rainfall, and deep local expertise all contribute to its exceptional reputation.

Our lot has been processed using an extended anoxic fermentation with the addition of commercial yeast cultures. These yeasts help enhance and improve the efficiency of the fermentation process, amplifying the natural flavours of the wild Ethiopian heirloom varieties. After around two days of fermentation, the cherries are laid on raised beds to dry slowly in the sun for up to 21 days.

This coffee offers layers of flavour that unfold beautifully in the cup. The fruit character leans towards the tropical — think ripe guava — paired with the sweetness of macerated strawberries. It’s rounded out by a delicate floral note that reminds us of parma violets. Distinct, refined, and completely delicious.

*Our coffee is freshly roasted each week and orders are dispatched on Tuesday and Thursday for orders received by 12pm the day before.