Etiopien Idido Anaerobic

Small family farms located at an altitude of 1,960–2,090 meters deliver their freshly picked coffee cherries to the Idido Washing Station in Yirgacheffe, a historic coffee-growing region whose unique microclimate offers optimal conditions for coffee production.

In this micro-lot, the fresh coffee cherries are packed tightly into GrainPro bags to ferment anaerobically (without oxygen) for 18 to 24 hours. This process promotes specific microbial interactions that develop an elegant and fruity coffee, with distinct notes of berries, sweet fruit, and caramel. After fermentation, the cherries are thoroughly rinsed and then dried in direct sunlight on raised drying beds, a process that takes about three weeks. The result is a coffee with a rich and sweet character, where flavors of mandarin, peach, milk chocolate, mango, and yellow raspberries emerge.

BACKGROUND TO THE COFFEE:

The Idido Washing Station is situated at an elevation of 1,960 to 2,090 meters above sea level in Yirgacheffe. Local farmers deliver coffee cherries grown in the surrounding region. The clearly defined wet and dry seasons provide ideal conditions for coffee processing. Farming practices in the region remain largely traditional. In Yirgacheffe, farmers typically intercrop coffee plants with other food crops—a common approach among smallholders, as it maximizes land use and provides food for their families. In addition to traditional intercropping, most farms are also organic by default. Farmers in Yirgacheffe rarely use fertilizers or pesticides, if at all. The majority of farm work is carried out manually by members of the immediate family.

To take full advantage of the region’s exceptional climate, the washing station offers training to help farmers improve cherry quality. These training sessions focus on best practices for harvesting and transporting cherries. Farmers selectively handpick ripe coffee cherries and deliver them to the washing station. Upon arrival, staff visually inspect the cherries and accept only those that are fully ripe for anaerobic fermentation. The selected cherries are tightly packed into GrainPro bags and sealed to create an oxygen-free environment. They then ferment anaerobically for 18 to 24 hours. After fermentation, the cherries are carefully removed from the bags and spread out in direct sunlight on raised drying beds. Workers turn the cherries regularly to ensure even drying. The drying process typically takes 2 to 3 weeks to complete.

ABOUT THE REGION YIRGACHEFFE:

Yirgacheffe is a district located in the Sidamo region of southern Ethiopia. It is widely regarded as one of the birthplaces of coffee, the area is often considered its own unique micro-region within Ethiopia’s coffee landscape. The majority of coffee grown in Yirgacheffe consists of local landrace varieties, commonly referred to as Ethiopian heirloom. Most farmers in Yirgacheffe cultivate less than five hectares of land—many measure their farms by the number of coffee trees rather than acreage. Farming practices remain largely traditional, with coffee typically grown in integrated “coffee gardens” and intercropped with other food crops to maximize land use and support household food security.

THE FLAVORFUL COFFEES FROM ETHIOPIA:

The exceptional quality of Ethiopian coffee results from a unique combination of factors. First, the country’s rich genetic diversity of coffee varieties leads to an incredible range of flavors—even among farms with similar growing conditions and processing methods. Beyond genetics, the processing techniques used also play a significant role in shaping the final cup profile. Equally important are Ethiopia’s long-standing coffee-growing traditions. These practices have not only preserved and expanded the genetic diversity of coffee but have also established the processing infrastructure and cultural expertise that continue to produce the outstanding coffees we enjoy today.