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Quick Facts
All the facts about our Ethiopia Yirgacheffe Grade 1 Idido
| Region | Yirgacheffe, Idido |
|---|---|
| Producer | Testi Coffee |
| Variety | Heirloom |
| Process | washed |
| Type | Washed Arabica |
| Category | Microlot |
| Harvest | from January to January |
| Shipping | from January to January |
| Unit | GrainPro Sack à 30kg |
Processing Style – Washed
For the fermentation process 85% well-ripe, 5% reddish unripe, and 10% overripe cherries were first selected. The cherries were immersed in the water tank to remove the floaters. After removing the floaters, the Cherries were de-pulped and fermented for 72 hours.
After fermentation, the parchments are dryed on raised African beds for 21 days.
Improved Process: This coffee is part of an improved process project. In this process, an 72 hours (3 days) fermentation period was introduced. Every 24 hours, the old water is replaced with fresh, cold water. Throughout the three days, the fermentation was prolonged at an ambient temperature of 18.5-20.5 degrees centigrade.
Origin
Specialty coffee from Ethiopia
Varieties
old varieties
Processing methods
washed
Altitude range
1500 – 2200masl
Harvest
October – April
Total yearly production
7 500 000 bags
Ethiopian specialty coffees have been on the ECX raw materials exchange since 2008. However, the coffees can hardly be seen.
Cup Profile: citrus and bergamot notes, floral, tropic fruits, complex coffees
Main production areas: Yirgacheffe, Sidamo, Djimmah, Limu, Harrar, Lekempti
Port of shipment: Djibouti
Export bag size: 60kg
Microlot
Ethiopia Yirgacheffe Grade 1 Idido
| Region | Yirgacheffe, Idido |
|---|---|
| Producer | Testi Coffee |
| Variety | Heirloom |
| Process | washed |
| Type | Washed Arabica |
| Harvest | from January to January |
| Shipping | from January to January |
| Unit | GrainPro Sack à 30kg |
Processing Style – Washed
For the fermentation process 85% well-ripe, 5% reddish unripe, and 10% overripe cherries were first selected. The cherries were immersed in the water tank to remove the floaters. After removing the floaters, the Cherries were de-pulped and fermented for 72 hours.
After fermentation, the parchments are dryed on raised African beds for 21 days.
Improved Process: This coffee is part of an improved process project. In this process, an 72 hours (3 days) fermentation period was introduced. Every 24 hours, the old water is replaced with fresh, cold water. Throughout the three days, the fermentation was prolonged at an ambient temperature of 18.5-20.5 degrees centigrade.
