Producer: Testi Coffee
Region: Yirgacheffe, Idido
Variety: Heirloom
Process: Washed
Altitude: 1900 - 2100 masl
Harvested: 2024
Cupping notes: Floral and tealike, stone fruits like peach and apricot, honeysuckle, jasmine and bergamots, and red berries.
Transparency.
What we paid:
-Coffee: 11.55€/Kg
-Packaging: 1.50€/bag
Quantity bought: 120 Kg
Testi Coffee is a family-owned company dedicated to supplying the specialty coffee industry with high-quality beans. They focus on quality and long-term partnerships, taking pride in their meticulous sorting, screening, and processing to ensure only the best coffee is exported.
Idido – A Coffee Icon in Yirgacheffe
Idido is part of Yirgacheffe, one of eight districts in Ethiopia’s Gedeo zone, an area famous for producing some of the world’s most complex and aromatic arabica coffees. Yirgacheffe coffee is floral and jasmine-like when washed and bold and sweet when sundried, making it a benchmark for specialty coffee worldwide.
The Yirgacheffe Coffee Region
The Yirgacheffe district is located in Ethiopia’s Southern Nations, Nationalities, and Peoples Region (SNNPR), within the Gedeo Zone, named after the Gedeo people. This region, which borders Uganda, Kenya, and Oromia, is home to some of the world’s most legendary coffee-growing communities, including Kochere. Coffee is the driving force of the local economy and culture, with generations of farmers perfecting their craft in one of the most renowned coffee-producing landscapes in the world.
Testi's washed Idido coffee is grown by 700 small farmers in Idido village, at elevations above 1900m. This lot consists of mixed heirloom varieties, all carefully selected and processed using an improved washed method to enhance quality and consistency.
Processing Style – Washed
For the fermentation process, the cherries were carefully selected, consisting of:
- 85% well-ripe cherries
- 5% reddish unripe cherries
- 10% overripe cherries
The cherries were first immersed in water to remove floaters (defective beans). After this, they were de-pulped and fermented for 72 hours.
As part of an improved process project, the fermentation period was extended to 72 hours (3 days), with fresh, cold water replacing the old water every 24 hours. This method prolonged fermentation at a controlled ambient temperature of 18.5–20.5°C, enhancing the coffee’s clarity and complexity.
After fermentation, the coffee was dried on raised African beds for 21 days, ensuring slow, even drying to preserve the coffee’s distinct characteristics.
