Ethiopian Yirgacheffe Idido
Ethiopian Yirgacheffe Idido One Roast
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. It may be a little more developed than you are used to as a pour-over, but it is extractable in espresso too. We are also roasting this for espresso here.
Top Trumps:
Mill: Idido
Region: Yirgacheffe.
Varietals: Heirloom
Altitude: 1900-2200 meters Above Sea Level
Process: Fully Washed
Proucers: Multiple Smallholder farmers
Cup Potential: Filter
Before I write any recipes or flavour potential, I cannot stress enough the value of letting Ethiopian coffee cool before tasting it!
Aromatics: Delicate, Citrus| Body: Creamy on cooling| Acidity: Soft citrus and Stonefruit|
On opening this Idido offers all of that sugars you could dream of in a cup of coffee. Sweet citrus and a caramel-like sweetness mature/ open up into a peachy stonefruity softness. For me, lime comes to the fore with a little black tea note on cooling.
Starting Recipe: 60g Litre.
Cup Potential: Espresso
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:95C+
Coffee to water: 17g-34g for milk-based drinks. 17g-50g Espresso
Extraction window:28-35 Seconds
Milk-based: 9oz. This is an odd choice of coffee to put in a big milk drink. It does work if you can brew the coffee hot and long enough. At best, this is Cocoa butterscotch with a long, lingering dry citrus and gentle.
Milk-based: 6oz. Cocoa, citrus, and some extractable stonefruit.
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.