It’s hard to believe, but Ethiopian landrace coffees contain about 99% of coffee’s genetic material. Easier to believe, however, is how beautiful Ethiopian coffees can be. The small town of Idido, for which the cooperative producing this coffee is named, the altitude ranges from 1900 - 2400 MASL, and this geography has made the Idido famous for its quality. Farmers in the area have small farms - an average of 1 and 2 hectares - and around half of their land is planted with coffee, with the other half usually planted with other subsistence crops. The farms are often called ‘garden' production systems.
This coffee comes from the Idido Cooperative in Yirgacheffe, a region prized for its delicate and complex coffees. We love the Wegida for its intense sweetness and juiciness. A 36-hour post-pulping soak adds just the right amount of fermentation. Notes range from stone fruits like peach and apricot, soft berries, melons, tropical fruit - everything bright, sweet, and fun, just in time for summer!