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This coffee will give your tongue a unique experience. It has winey acidity and candied like sweetness. Very balanced cooked coffee cherry, cocoa, and mellow clove flavors. We use this coffee on our Kyoto Cold Brew, one of our best sellers in stores.
Idido is the village, or kebele,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.
Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, Washed or Natural.
Roasted in Brooklyn, NY