Ethiopia Raicha Idido Yirgacheffe

TASTING NOTES
Lemon-lime, marmalade + lily. Syrupy + clean.

ORIGIN
Idido, Yirgacheffe, Ethiopia

HEIGHT
2000-2200 MASL 

VARIETAL
Heirloom Varietals

PROCESS
Washed GR1

PRODUCER
Smallholders Producers

In the cool highlands of Yirgacheffe, the village of Idido is home to more than 350 smallholder farmers who grow coffee on tiny family plots woven into the landscape. These farms sit at elevations that naturally encourage slow cherry development, helping create the bright, floral profiles the region is famous for.

During harvest, farmers deliver ripe cherries to the Gizat washing station where a meticulous, traditional process begins. The cherries are sorted by density, then fermented for 36–72 hours depending on temperature and the character of the day’s pick. After fermentation, the coffee is washed, floated to remove defects, and transferred to raised African beds. Here it dries slowly for 8–15 days, with constant turning to prevent over-fermentation and preserve the clean, delicate structure Yirgacheffe is known for. Once the coffee reaches around 11.5% moisture, it’s rested in a local warehouse before undergoing further sorting, density grading and milling for export.

The result is a beautifully defined washed Yirgacheffe. Expect lemon-lime acidity, marmalade sweetness, and a soft lily-like floral lift, all carried by a syrupy yet clean mouthfeel that lingers.

This lot reflects the heritage of Idido - coffees shaped by generations of quiet expertise, careful hands, and a deep understanding of the land.

BREW GUIDES

We recommend the following recipes as a starting points: 

Espresso
Dose: 21 grams  
Brew temperature: 93.5ºC
Bar Pressure: 8.0 
Brew time: 24 - 28 sec  
Brew weight: 48 - 50 grams 
Brew Ratio: 1:2.2-2.4

Pour Over
Brew temperature: 94ºC
20g in 300ml out (~1:15 brew ratio)

Espresso recipe developed on a La Marzocco Linea using 20g baskets and should be taken as a starting point, not set in stone as different machines extract in different ways.

Pour Over recipe developed using Hario v60 and dry (not pre-wet) filter paper. Have fun experimenting.

We ship freshly roasted coffee Monday - Friday and aim to dispatch within 24 hours. Orders placed after midday Thursday may not ship until the following week. 

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