Ethiopian, Yirgacheffe Gerdo Idido

£5.50£38.00

This delicious Gr.1 lot is delicate, bright and citrusy. It is everything we want from a coffee grown in Ethiopia’s famous Yirgacheffe region to be.

An amazing specialty coffee with flavours of black tea, berries, lemon and milk chocolate, along with soft sweet acidity

With a green cupping score of 87


Need help on which grind size? Click here

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Description

This delicious Gr.1 lot is delicate, bright and citrusy. It is everything we want from a coffee grown in Ethiopia’s famous Yirgacheffe region to be.

Coffee Grade: Fw Gr. 1
Farm/Coop/Station: Adorsi washing station
Varietal: Kurume
Processing: Fully Washed
Altitude: 1,900-2,200 Meters Above Sea Level
Owner: Farmers delivering to Adorsi station
Subregion/Town: Idido
Region: Yirgacheffe
Farm Size: 1 to 1.3 hectares on average
Harvest Months: High Elevations: November – January

About this Coffee

Faysel Abdosh acquired Adorsi washing station in 2017 and renovated it in 2018 to improve processing infrastructure. Adorsi is located in a prime location in the middle of Yirgacheffe to source and process high-quality specialty coffees from smallholders cultivating coffee in the region. Adorsi is equipped to process large quantities of cherry while maintaining coffee quality through rigorous sorting and processing. The name Gerdo is a mixture of Gedeo (the zone) and Idido (the village) where Adorsi is located.

Yirgacheffe is a district in Southern Ethiopia’s Sidamo region. Yirgacheffe is widely recognized as one of coffee’s ‘birth regions.’ Washed coffees coming from this district are so well-known and sought-after that Yirgacheffe is considered its own micro-region.
The majority of coffees grown in Yirgacheffe are local landrace varieties (which have, in the past, been called Ethiopian heirloom). The other varieties grown in the region are from the Jimma Agricultural Research Centre (JARC). JARC is an important research centre for Ethiopia and provides disease resistant varieties that also preserve cup quality

Cultivation

Farming methods in Yirgacheffe remain largely traditional. Yirgacheffe farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.
In addition to remaining traditionally intercropped, most farms are also traditional and organic-by-default. Farmers in Yirgacheffe typically use very few—if any—fertilizers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing.

Harvest

All coffee is selectively hand-harvested before being delivered to a collection centre or directly to the washing station. At the washing station, coffee is sorted to remove damaged or under-ripe cherry and is then delivered to the pulpers to be pulped. It will then be fermented for around 24 hours, depending on the weather conditions.
Once fermentation is complete the parchment is thoroughly washed and is then graded in washing channels, separating each lot into two grades based on density. Once graded, the coffee is sometimes soaked under clean spring water in tanks for 12-24 hours to remove all traces of fermented mucilage.
After washing, the coffee is delivered to raised beds to dry under shade for 10-14 days until moisture content reaches 12%. During this time, the coffee is regularly turned and hand sorted several times to remove any damaged or discoloured beans. Coffee is covered with plastic during the hottest hours of the day to protect the parchment from drying too quickly and overnight to prevent condensation from seeping into the drying parchment. This level of labour and love result in a truly exquisite cup profile.

Coffee in Ethiopia

While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavours. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavour, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.

This coffee and information has been supplied to Bell’s Beans by Sucafina Specialty


How to store coffee at home
To keep your coffee as fresh as possible, you need to protect your coffee from air, sunlight, heat, and moisture. These all will contribute to making it stale and lose flavour.

We suggest keeping your coffee in an airtight container, in a cool, dry cupboard. Our bags all have a de-gassing valve, to let out CO2 that the beans produce once roasted, it’s not just there to sniff the coffee, and a reusable ziplock. So if you don’t have a fancy coffee jar just push the air out the bag, zip the lock and give the bag another squeeze to get any remaining air out.

Do not store your coffee in the fridge. Roasted coffee absorbs moisture from the air (hygroscopic) and will also take up surrounding aromas. The aromas and moisture levels in the fridge will react with the coffee and delicate flavours will deteriorate.


Need help on which grind size? Click here

News Letter
Fancy 15% off a coffee order? Then sign up to our news letter for a discount code, along with being the first to know about new coffees, special offers, tips and tricks.

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