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Ethiopia Yirgacheffe Idido G1 Anaerobic Natural

10 Sold20 in stock

RM 60.00

Tasting Note : Floral, Berries, Honey Melon, Tangerine

Country: Ethiopia

Roasting level: Medium

Available Pack Quantity: 200g

Processing Method: Anaerobic Natural

20 in stock

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Floral, Berries, Honey Melon, Tangerine

Variety Heirlooms
Processing Anaerobic Natural
Region Gedeo Zone
Altitude 2,050 – 2,200m
Roast Level Medium Roast
Tasting Notes Floral, Berries, Honey Melon, Tangerine
Quantity 200g

About this coffee :

Ethiopia Yirgacheffe Idido coffee is sourced from family-owned farms organized around the Idido coffee mill located in the Gedeo Zone of Ethiopia. The Gedeo region is named after the Gedeo people who are indigenous to this area. The Idido mill is located in a beautiful valley in the town of Idido near the town of Yirgacheffe. Small coffee farmers deliver ripe cherries to the Idido mill where the cherries are sorted and pulped. After pulping, the beans are fermented for 36 to 48 hours and then washed. The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Depending on weather, the beans are dried for 10 to 12 days until the moisture in the coffee beans is reduced to 11.5 percent. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export.

 

 

SO, HOW DO YOU KNOW WHAT GRIND TO USE?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

  1. Coarse:
    • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
  2. Medium-Coarse:
    • Saddling between coarse and medium, this grind looks like rough sand
  3. Medium:
    • The middle of all grind sizes, medium grounds are similar to the consistency of sand
  4. Medium-Fine:
    • The medium-fine grind is a staple grind size, with texture like table salt
  5. Fine:
    • Finer than table salt, fine grind is typically the size of most pre-ground coffee
Country

Processing Method

Quantity

200g

Roasting Level

EACH BREWING METHOD GRIND SIZE REFERENCE

BREWING
METHOD
BREW
TIME
COFFEE TO
WATER RATIO
BOTTOM-TOP
SIEVE
Pour Over 3:40 min 1:16 400 – 800 µm
French Press 10:00 min 1:13 600 – 1000 µm
AeroPress 2:20 min 1:15 500 – 900 µm
Moka Pot 1:30 min 1:11 350 – 700 µm
Drip Brewer N/A 1:17 400 – 900 µm
Espresso 0:26 min 1:2 250 – 500 µm
Cold Brew 16 hours 1:10 600 – 1100 µm
Syphon 1:40 min 1:15 400 – 800 µm

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