Cupping notes: Black lemon, banana, red wine
Origin: Ethiopia
Subregion: Idido, Yirgacheffe
Region: Yirgacheffe, SNNPR
Farm/ Coop: Idido
No of farmers supplying station: 500
Varietal: Dega, Kurume, Wolisho
Processing: Natural Fermentation (Drying Beds)
Altitude: 2000 - 2200 m.a.s.l
Harvest Months: November - January
Yirgacheffe highland regions are located along the Aricha valley. Idido, Aricha and Gersie Kebeles being the most sought for coffee in the area. These Kebele’s have late picking time and more density as well as complexity. Red Ripe cherries are well picked by farmers and sold to us directly to drying station.
Wine process : This process is made from first training farmers to pick deep purple cherries that have more than 22 reading on Brix. The cherry will have a more fermented notes. After picking, cherries are added to the fermentation barrel which is fermented for around 96 hours anaerobically and then dried on African Beds for 15-18 days.