Grown by smallholder farmers in the remote Idido community of Yirgacheffe, this washed lot reflects the deep, centuries old coffee tradition of the Gedeo highlands. At elevations reaching 2,200 meters, producers cultivate heirloom varieties like Kurume, Dega, and Wolisho under the shade of native trees before delivering ripe cherry to the rugged mountain washing stations of Idido. Slow, cool fermentation and careful drying bring exceptional clarity to the cup, where bright lemon citrus acidity meets sweet white peach and a refined black-tea finish. Elegant, clean, and delicately expressive, this coffee captures the unmistakable purity of Ethiopia’s most celebrated terroir.

Brew Method

18 grams of freshly ground coffee / Timer for 28 - 32 seconds / Pull 37 - 39 grams of liquid espresso / Grouphead at 200 - 201°F / 9 bars at machine gauge