Ethiopia
Yirgacheffe SP 010
Idido, Yirgacheffe Washed 1850–1880 m Heirloom Ethiopian Varieties November–January
This same green coffee
3 roasts, 3 different coffees
One sack, three profiles. What the roast changes is the balance of acidity, sweetness and body — the fruit doesn't disappear, it just steps back.
Whole bean
Take it with you — single-serve filter
A mug, hot water, two minutes. For travelling, the office, the mountains.
Take it with you
Ethiopia · Medium
Afar — single-serve drip bag
caramel · mild florals · balanced fruit
549 Ft / 11 g
Take it with you
Taste all three — 3 × 100 g, 6 290 Ft
It's the fastest way to find out which roast is yours.
The cherry for this coffee reaches the Idido washing station from around 1,200 growers in the villages around Yirgacheffe — Idido, Aricha, Worka, Chelbesa, Halabariti — through the November-to-January season. This lot is the Malebo Project: hand-selected Grade 1 seed, hand-sorted through the whole eighteen-day drying, then rested for four weeks before milling at 11.2% moisture. Special prep means ninety per cent of the cherry is picked perfectly ripe, from a single day's harvest. Floral, with a mild caramel and a winey acidity. Ten cents a pound from it supports a local orphanage the station built.
The producer
Idido mosóállomás — Malebo Project
Grade 1, special prep. Around 1,200 growers deliver cherry to the station.
The floral notes in Ethiopian coffees are what made me take coffee seriously in the first place — it is still my favourite origin. This is picked between 1,850 and 1,880 metres, around Idido. Light-roasted it gives jasmine, bergamot and white peach; that is the one I drink: as cold brew, with tonic, in endless quantities. Anyone who thought coffee was a single flavour usually changes their mind here.
Addis Abeba
Idido, Yirgacheffe