Yirgacheffe Idido Grade 2 Fully Washed
There is only one main harvest a year in Ethiopia – this usually takes place in November and December across all of the country’s growing regions. After each producer contributing coffee to this lot harvest the cherries, they are delivered to the washing station where they are de-pulped and washed before being dispersed on raised beds. The coffee remains here for 15 – 20 days until the ideal moisture content is reached. The coffee is then hulled and prepared for export.
Ethiopia, widely acknowledged as the birthplace of coffee (to the chagrin of Yemen and Sudan, who have also laid claim), produces some of the most exceptional and dramatic coffees found anywhere in the world. From the bright bergamot and floral Yirgacheffe to the ripe fruit notes of Harrar, the unique flavours offered by this spectacular country have, over the last 10 years, become some of the most sought after in specialty coffee.