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ETHIOPIA: IDIDO

Tastes Like: RHUBARB, COTTON CANDY, JASMINE

MEDIUM ROAST

12OZ / 340G + 5LB BAGS

TRY THIS COFFEE AS A COLD BREW BY FOLLOWING THE RECIPE VIDEO AT THE BOTTOM OF THE PAGE.

Region: yirgacheffe
Farm: Smallholder farmer members
Varietal: Heirloom Ethiopian varieties
Altitude: 1600 - 1800 m.a.s.l
Processing: Washed

ABOUT IDIDO:

Idido is the village, or kebele, where this coffee is grown and processed, in a microregion of Yirgacheffe. Aricha is about 8 kilometres from the center of Yirgacheffe Town. The coffee is picked ripe between November and January, de-pulped within 12 hours, and washed clean with spring water. 

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.

ABOUT ETHIOPIAN COFFEE

Unlike most coffee-growing countries, the coffee plant originated here, not introduced through settlement. Instead, growing, processing, and drinking coffee is part of everyday life and has been for centuries.

There is 99% more genetic material in Ethiopia’s coffee alone than in the entire rest of the world; the result is a coffee lover’s dream. No coffees are spoken of with the reverence or romance that Ethiopian coffees are.

Coffee is still commonly enjoyed as part of a ceremonial preparation, a gathering of family and friends. The senior-most woman of the household will roast the coffee in a pan and grind it fresh before brewing. The process takes about an hour from start to finish and is considered a regular show of hospitality.

Honour this tradition and invite your friends and family to enjoy a cup of Ethiopian coffee today. 

 


 In this video, Joey takes a modern approach to this age-old tradition by cold brewing SJCB's newest single-origin Ethiopian coffee and sharing it with her co-workers. 

After some trial and error, Joey came up with this fantastic recipe:

  1. 100g of coffee, 700ml of filtered water (1:7 ratio)
  2. Grind size: Setting 20 on Malkonig x54 (finer than usual cold brew recipes)
  3. Brew for 18 hours
  4. Share with friends! 

Let us know if you try this recipe or have another idea of how to enjoy this roast; we'd love your thoughts. 

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