Region: Idido, Yirgacheffe, SNNPR Elevation: 2200 masl About: This exceptional lot comes from over 350 farmers in the Yirgacheffe region’s Idido village. Farmers deliver ripe cherries to the Gizat washing station, where they are sorted by density, fermented for 36-72 hours, washed, and meticulously floated to remove defects. The cherries are then placed on African raised drying tables for 8-15 days, carefully managed until reaching an optimal moisture content of 11.5%. The raised beds allow for ideal air circulation and temperature control, ensuring even drying and preventing issues like over-fermentation or mold growth. Cherries are turned regularly to maintain quality during the drying process. Once dried, the coffee is stored locally, with its moisture content recorded between 11.5-12%. The beans are then further sorted by color, density, and size before being milled and prepared for export. Region: Idido, Yirgacheffe, SNNPR Elevation: 2200 masl About: This exceptional lot comes from over 350 farmers in the Yirgacheffe region’s Idido village. Farmers deliver ripe cherries to the Gizat washing station, where they are sorted by density, fermented for 36-72 hours, washed, and meticulously floated to remove defects. The cherries are then placed on African raised drying tables for 8-15 days, carefully managed until reaching an optimal moisture content of 11.5%. The raised beds allow for ideal air circulation and temperature control, ensuring even drying and preventing issues like over-fermentation or mold growth. Cherries are turned regularly to maintain quality during the drying process. Once dried, the coffee is stored locally, with its moisture content recorded between 11.5-12%. The beans are then further sorted by color, density, and size before being milled and prepared for export.

Region: Idido, Yirgacheffe, SNNPR Elevation: 2200 masl About: This exceptional lot comes from over 350 farmers in the Yirgacheffe region’s Idido village. Farmers deliver ripe cherries to the Gizat washing station, where they are sorted by density, fermented for 36-72 hours, washed, and meticulously floated to remove defects. The cherries are then placed on African raised drying tables for 8-15 days, carefully managed until reaching an optimal moisture content of 11.5%. The raised beds allow for ideal air circulation and temperature control, ensuring even drying and preventing issues like over-fermentation or mold growth. Cherries are turned regularly to maintain quality during the drying process. Once dried, the coffee is stored locally, with its moisture content recorded between 11.5-12%. The beans are then further sorted by color, density, and size before being milled and prepared for export. Region: Idido, Yirgacheffe, SNNPR Elevation: 2200 masl About: This exceptional lot comes from over 350 farmers in the Yirgacheffe region’s Idido village. Farmers deliver ripe cherries to the Gizat washing station, where they are sorted by density, fermented for 36-72 hours, washed, and meticulously floated to remove defects. The cherries are then placed on African raised drying tables for 8-15 days, carefully managed until reaching an optimal moisture content of 11.5%. The raised beds allow for ideal air circulation and temperature control, ensuring even drying and preventing issues like over-fermentation or mold growth. Cherries are turned regularly to maintain quality during the drying process. Once dried, the coffee is stored locally, with its moisture content recorded between 11.5-12%. The beans are then further sorted by color, density, and size before being milled and prepared for export.