Ethiopia Idido

This exceptional coffee is brought to us by our friends at Ardent, Ashenafi, and Steve, who were formerly part of the renowned 90+ Coffee team.

While the honey process is relatively uncommon in Ethiopia—often overshadowed by the region’s renowned washed and natural profiles—Ashenafi has achieved remarkable success with it. By meticulously following procedures and protocols at each processing site, he has produced small batches of outstanding honey-processed coffees.

The coffee is grown at elevations ranging from 1850 to 2200 MASL, near Yirgacheffe, Ethiopia, in the Idido and Aricha areas. Shade trees such as Birebera, Dokima, Besana, and Girawa contribute to the unique growing environment. The harvest period runs from November 1 to January 15, involving around 1,200 regular farmers and a total of 2,100. In addition to coffee, other crops like Enset, Adeneguare, Bolokea, and Avocado are also planted in the area.

From the Importer:
We’ve introduced a new honey sun processing method at our project site in Idido. The resulting profiles, with their rich honey and melon sweetness, offer a distinct single-origin experience for those seeking something different from the fruit-forward dry process and floral citric wet process. This small-lot offering is perfect for those looking to add diversity to their menu. Although it shines as a single-origin option, it also works beautifully as an upgraded blend component.

Note: The Idido site is in the final stages of organic certification.