Ethiopia - Aricha - Edido (Yirgacheffe) - Espresso


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Aricha Idido is our latest (June 2017) Ethiopian coffee. It's a beautiful coffee that offers many of the characteristics that type 1 Ethiopians are famed for.

When roasted for espresso, this washed coffee gives of a wonderful mix of honey and florals with a velvety mouthfeel. Not all floral coffees work well with milk, but this coffee shines when served either black or white.

On tasting, Aricha Idido showcased flavours of honey, lavender and lemon, preceded by a lovely floral aroma. A peach like acidity makes it vibrant and accentuates it’s heavy sweetness, while a velvety, silky body balances the cup overall.

The tasting notes we have attached to this coffee are: peach, lavender, candied lemon and silky.
  • Farm: Aricha
  • Region: Edido, Yirgacheffe
  • Varietals: Typica, Ethiopian Heirloom Varieties
  • Process: Fully washed
  • Elevation: 1850 -1880 masl
  • Weight: 250g
  • Roast: Espresso
Roasted within 4 days of purchase, with a shelf life of 4 weeks.
Background information:

Ethiopia is the birthplace of Arabica coffee, and is home to some of the most diverse varieties on the planet. Due to this the cup profile can vary drastically, but certain regions produce coffees which are very distinctive. Yirgacheffe is traditionally known for its perfumey jasmine, floral, and citrusy characteristics.

Idido is the village near where this coffee was grown, located in a micro region of the Yirgacheffe. Grown at altitudes between 1850m and 1880m ensures the coffee cherries’ slow sugar development, leading to an incredibly sweet and complex cup. The coffee is picked between November and January, only once the cherries are fully ripe - which means that pickers have to visit the same trees a few times throughout the harvest. This vastly improves the consistency of the lot and the intensity of flavour.

As with most Ethiopian coffees, this lot is comprised of various Ethiopian Heirloom varieties of Arabica, or as some call them - Wild Varieties. After picking the cherries are depulped within 12 hours, which is essential in preventing any undesired fermentation that could result in off flavours. Following the depulping, the coffee undergoes washing with spring water before drying.

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