Quality Report - Ethiopia Yirgacheffe Idido Anaerobic Natural
About This Coffee
At the Idido washing station, you can see numerous raised drying beds made of bamboo, covered in plastic mesh and wire to support the coffee beans as they dry under the sun. The area is filled with hand-woven baskets and groups of people working tirelessly on each bed, hand sorting and turning the coffee. During the harvest season from October to February, teams of 10-20 people come in from the local town to work in response to the call for help.
This lot was left in the bags to ferment for 15 days which allows for the mucilage to have a long contact time with the coffee seed and for the flavours of the sweet fruit to impart on the coffee bean.
Region: Oromia Zone, Yirgacheffe
Process: Anaerobic Natural
Altitude: 1900 - 2100masl
Harvest: October - December
Sourcing Partner: Bennetts
Quality Report: (86/100)
Roast Level: Light
Aroma(8/10): Raspberry, rhubarb
Sweetness(8/10): Rhubarb jam-like sweetness
Flavour(8/10): Raspberry, lime, rose tea, rhubarb, hazelnut
Aftertaste(8/10): Tea-like aftertaste with hazelnut and rose-hip notes
Acidity(8/10): Medium-high, sparkling citric acidity like raspberry
Mouthfeel/Body(8/10): Silky mouthfeel and medium body
Balance & Overall(8/10): Nippy tart rhubarb and raspberry acidity carry throughout the cup. Delicate tea-like body with hazelnut, lime, and rose-hip notes in the finish.