History & Origins
Idido is one of the washing stations of the Yirgacheffe Coffee Farmers Cooperative Union, one of Ethiopia’s largest organizations of coffee growers. The Idido Washing Station is named for the Idido town where it is located in the Yirgacheffe woreda, or district, for which the broader Yirgacheffe coffee growing region is named.
The Yirgacheffe Coffee Farmers Cooperatives Union (YCFCU) was founded in 2002, while the Idido Cooperative was established in the late 1970s and joined the Yirgacheffe Farmers cooperative in 2002.
The union started with 13 member organizations that were established initially to serve as a political weapon for the Dergue Regime. These cooperatives faced interference from the government and other agencies, working under harsh conditions of corruption. After Ethiopia’s political transformation, the coffee crisis in the 1990s made primary cooperatives reluctant to embark on new cooperative experiences, but the union eventually grew because it proved credible enough to act as both creditor and guarantor for the primary cooperatives.
International buyers have established direct relationships with Idido, which delivers some of the best quality coffee in the region.
Terroir & Growing Conditions
The Idido Washing Station is located in the kebele of the same name, which is considered a micro-region of Yirgacheffe, renowned for its deep red-brown clay soil. The soils in this region are red-brown clay soil, about 1.5 meters deep.
The washing station is nestled at elevations ranging from 1,960 to 2,090 meters above sea level in Yirgacheffe.
The volcanic soil of Yirgacheffe is rich in essential minerals and organic nutrients that coffee plants love. This fertile earth, known for its loamy, well-draining qualities, feeds the roots and supports healthy cherry development.
The distinct wet and dry seasons create ideal conditions for coffee processing.
The area benefits from consistent rainfall, moderate humidity, and cool nighttime temperatures—all of which work together to slow down the development of the coffee cherry.
At these heights, the air is cooler and oxygen levels drop, causing coffee cherries to ripen slowly. This extended maturation allows for more sugar and acidity development inside the bean.
Farming methods in the region 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.
Processing & Production
Farmers painstakingly handpick the cherries and deliver them to the washing station, where a meticulous hand-sorting process removes under-ripe or damaged cherries. At intake, employees hand sort incoming cherry to remove any under- or over-ripes or damaged cherry. The station processes coffee using multiple methods to create distinct flavor profiles. For washed processing, the cherries are pulped using the station’s disc pulper and fermented for 72 hours. After fermentation, the parchment is washed in clean water and transferred to raised drying beds.
For natural processing, the coffee cherry has up to three weeks on raised drying beds.
Cherry is placed on raised drying beds. The station marks all drying beds with a code that makes it simple to keep track of traceability and processing status. Employees rake cherry frequently to ensure even drying. It takes approximately 16 to 21 days for cherry to dry.
Some lots undergo a carefully controlled anaerobic natural process, where ripe coffee cherries are fermented in sealed tanks without oxygen, allowing wild, complex flavors to develop. After fermentation, the coffee is dried with the fruit intact, intensifying its rich, fruit-driven sweetness and syrupy body.
Cup Profile & Tasting Notes
The flavour profiles are typically fruit-forward, floral, complex, and very sweet. Washed lots from Idido display tasting notes of lemongrass, cherry, and black tea , while others feature flavours of mango, lemongrass, and bergamot.
The Idido lot is washed processed, which highlights brightness and clarity by removing the fruit before drying. The terroir of Gedeb, paired with meticulous washing station practices, gives these coffees a tea-like, citrusy profile.
Natural processed lots offer a completely different expression. Varietals include JARC and Ethiopian Heirloom with tasting notes of raspberry and pineapple.
From the moment you take a sip, expect bright berry acidity, layers of blackberry and lemon drop, and sweet dried tropical fruits that give way to a lingering finish.
Some lots present white grape and tangerine, with a sharp sweetness and citrus bite that gives the coffee an almost tingly sensation on the tongue.
Washed micro-lot coffees from Yirgacheffe are known for their bright acidity, layered citrus notes, and silky mouthfeel—qualities that are incredibly appealing to manual brew enthusiasts.