Ethiopia – Idido, Yirgacheffe

Ethiopia Idido Yirgacheffe – Anaerobic Natural

A story of empowerment in every extraordinary cup

Get ready for something truly special! This isn’t just any Ethiopian coffee – it’s a remarkable anaerobic natural processed coffee that tells a story of female empowerment, innovation, and absolutely stunning flavors.

From the moment you open the bag, you’ll be greeted with intoxicating aromas of ripe blackberries, chocolate, and sweet strawberries. In the cup? Hold onto your taste buds! We’re talking about a delightful explosion of tropical fruits – think juicy pineapple and fresh mango – balanced beautifully with rich dark chocolate notes. The sticky body and subtle boozy complexity make this a truly memorable coffee experience.

But wait until you hear the story behind these beans! This coffee comes from the wonderful Amarech Ararso (whose name beautifully means “she became beautiful”) in the famous Yirgacheffe region of Ethiopia. Growing at an impressive altitude of 2050 meters under the shade of false banana trees, these coffee cherries are carefully handpicked before undergoing a special anaerobic natural process. The cherries are fermented in sealed barrels for 7 days (that’s where all those amazing fruity flavors come from!) before being dried for 15-20 days on raised beds.

Amarech’s coffee is part of the Ama Project, established in 2023 to support and empower women farmers in their communities. From being married at 14 to becoming a successful entrepreneur with ten children and six grandchildren, Amarech’s story embodies the resilience and strength of women in rural Ethiopia. Every bag of this coffee directly supports this inspiring initiative.

The Details:

Origin: Idido, Yirgacheffe, Ethiopia
Producer: Amarech Ararso
Process: Anaerobic Natural
Altitude: 2050m
Tasting Notes: Pineapple, mango, dark chocolate with a sticky body and boozy complexity
Aroma: Blackberry, chocolate, strawberry
Perfect for: Both filter and espresso brewing. This is a coffee that really shines in all brew methods – each one bringing out different aspects of its complex flavor profile.

Pro tip: Let this coffee rest for 7-10 days after roasting to fully develop those incredible tropical fruit notes.