Region: Idido, Aricha Valley
Varietal: Indigenous Heirloom
Altitude: 2,000 - 2,100 MASL
Cupping Notes: Apricot, Lemon, Plum
Recommended Roast:City to Full City
Good For:Pour Over, Auto Drip, Espresso
Description: Idido only started processing Naturals about 20 years ago, relatively new a country with such old roots in coffee, after a few natural lots from nearby towns were received very well. The Idido Washing Station processes coffee from over 300 smallholder farmers. Farms in this area harvest Indigenous Heirloom coffee, called “forest coffee” locally. Most coffee here is grown under natural shade from trees called Cordia African and Acacia Ensete. Coffee delivered here are grown above 2,000 MASL, insanely high, resulting in bright, clean cups.
When coffee is delivered to Idido, the ideally ripe cherries receive a premium, and the rest is either renegotiated or returned to the farmer. Those ripe cherries are then taken to raised beds for drying which takes 15-20 days, depending on the weather conditions. The station manager, Samuel, has been collecting data for years on how cherries behave in processing, and studying which sub-districts produce the best cup quality, resulting in the station improving year after year.