ETHIOPIA Yirgacheffe Idido Anaerobic Natural Gr. 1
Description
ROAST PROFILE: Suitable for Espresso and Filter brewing
GRIND: Whole Bean (Standard Delivery)
DEGASSING PERIOD: Espresso: 10–14 days | Filter: 7 days
To provide you with freshly roasted coffee, at KESTAR COFFEE, coffee is roasted to order and is available as whole beans (standard) or ground, packed in special packaging with a one-way degassing valve.
If you would like to receive your coffee ground, before completing your order, please specify in the “Order Comments” section how you would like it ground: for espresso, filter, or cezve (Turkish coffee).
Process: Anaerobic Natural; SCA Score: 87;
Juicy profile with fruity notes of orange, melon, cherries, strawberries, dried figs, red apple, dark chocolate, and black tea.
Idido Washing Station is located in Yirgacheffe, at an elevation of 1,960 to 2,090 meters above sea level. Farmers from the surrounding areas deliver coffee cherries harvested from their own farms to the station.
The clear alternation between the rainy and dry seasons creates ideal conditions for coffee processing. The high elevation, combined with this well-defined seasonal climate, promotes slow and even cherry development and contributes to coffees with a complex aromatic profile.
Yirgacheffe is a district in the Sidamo region of southern Ethiopia. It is widely recognized as one of the historic birthplaces of coffee. Washed coffees from this area are so well-known and highly sought after that Yirgacheffe is considered a distinct micro-region within the specialty coffee world.
The majority of coffee grown in Yirgacheffe comes from local landrace varieties, often referred to as Ethiopian heirloom varieties. Other varieties cultivated in the region were developed by the Jimma Agricultural Research Centre (JARC), one of Ethiopia’s most important agricultural research institutions. JARC has played a significant role in developing disease-resistant and high-yielding varieties while maintaining quality in the cup profile.
Most farmers in the region cultivate less than 5 hectares, and many describe their farms not by land area but by the number of coffee trees they grow. Farming practices remain largely traditional. Coffee is cultivated as part of an integrated “coffee garden”, where coffee trees grow alongside other plants and food crops. This system helps diversify production while allowing farmers to make efficient use of the available land.