We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Region: Yirgacheffe
Varietal: Heirloom Ethiopian Varieites
Process: Natural
Altitude: 1850-1880 MASL
 
Idido is the village, or kebele,where this coffee is grown and processed, in a microregion of Yirgacheffe. The soils in this region are red-brown clay soil, about 1.5 meters deep.
 
Aside from its near-legendary status as the "birthplace" of Arabica coffee, there is much to love about Ethiopia as a producing nation, including but not limited to the incredible diversity of flavor and character that exists among microregions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However, coffee has also adapted to the more arid climate of Harrar, in the northeast of the country; The varieties planted there have historically had more chocolatey, rich undertones. 
 
Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct from one another, Washed or Natural.