Idido

Idido Washing Station is located between 1,960 and 2,090 meters above sea level in the heart of Ethiopia’s Gedeo region, near the town of Yirgacheffe. Yirgacheffe is widely regarded as one of coffee’s birthplaces. Renowned for its exceptional washed coffees, the region is recognized as a distinct micro-region in its own right. Farmers primarily cultivate local landrace, or heirloom, varieties, alongside cultivars developed by the Jimma Agricultural Research Center (JARC). These farms are typically small, family-run operations that rely on traditional farming practices that Ethio Catalyst, our export partner, supports directly on the ground.

Ethio Catalyst is a specialized team of six coffee professionals led by Zelalem Birma and operating out of Addis Ababa and Bensa, Sidama. With 18 years of combined experience in the Ethiopian coffee import and export sector, Zelalem has focused intensely on the Bensa region since 2018. During this time, he has cultivated deep relationships with local producers and expanded his expertise in experimental processing methods significantly. The small team is composed of three processing experts, a logistics coordinator, a lab manager, and Zelalem, who serves as the CEO, relationship manager, and accountant. Their core business strategy is exporting small volumes of high-end microlots and nanolots, primarily sourced from Bensa, Sidama.

The process begins with a careful selection of ripe red coffee cherries. After harvesting, the cherries are floated in water tanks to remove defective fruit or cherries with insufficient density. An additional round of hand sorting is then performed to eliminate underripe and overripe cherries, ensuring optimal quality and consistency. The selected cherries are transferred into sealed plastic barrels, where they undergo a controlled fermentation process for approximately 48 hours. During this stage, CO₂ is injected between 5 and 10 times to maintain an ultra-low oxygen environment. After fermentation, the cherries are spread onto raised African drying beds, where they are regularly sorted and turned to ensure even drying and preserve the quality of the coffee.

In the cup you'll find plenty of pink florals up front, like a bouquet of roses. Followed by complex notes of wild strawberries and pink bubble gum. The sweetness is reminiscent of candied fruit, and the acidity is soft and round.