Ethiopian Yirgacheffe Idido Espresso
Ethiopian Yirgacheffe Idido Espresso
Decades ago, Idido was a very popular coffee. In the brave new world of coffee, it stood out as being a wild new experience. Today, we are not offering that! Our expectations have changed over time, and we are having a bit of fun with this and ripping up the coffee rule book because we can!
We love what Ethiopian Yirgacheffe Idido does in a cupping bowl, but have you tried it as a traditional espresso Roast? It is really easy to set up and just works so well. If you prefer a slightly lighter version, we have the “One Roast” here.
Top Trumps:
Mill: Idido
Region: Yirgacheffe.
Varietals: Heirloom
Altitude: 1900-2200 meters Above Sea Level
Process: Fully Washed
Proucers: Multiple Smallholder farmers
Roast: Espresso
Cup Potential: Espresso
Unlike the One Roast, this is much easier to extract. It has a beautiful, thick crema and a soft acidity. No special changes are needed to extract well.
Brewed on a refurbished La Marzocco PB with over 103,000 shots on the clock and a brand new La Marzocco Pico grinder.
Brew temp: 94C+ (Your standard brew temperature should be fine)
Coffee to water: 17g-34g for milk-based drinks. 17g-50g Espresso
Extraction window:25-35 Seconds
Milk-based: 9oz. Big cocoa and stonefruit.
Milk-based: 6oz. Cocoa, stonefruit and a little citrus.
Espresso: Citrus, mead-like white sugars and a surprisingly big cocoa element.
Background:
This coffee comes to us via Trabocca and its esteemed origin partners Testi Coffee PLC. Both of these are forces for good. I have quoted Menno many times as he questions what our purpose is in the coffee chain. He has also earned the position to pose the question too.
If I remember the story correctly, twenty years ago, Geof Watts (of Intelligensia fame) visited Ethiopia. On the descent into the idealic picturesque valley below towards Idido washing station, he added the word “Misty”. For some years after, the romantic name stuck as Idido Misty Valley. I haven’t been to Yirgacheffe yet, however, everyone who works in coffee should doff their (metaphorical) cap to the cradle of coffee. Without the birthplace of coffee, there would be no coffee, and that would leave the world in an even worse state than it is currently in.
Feel free to share your brews with us.