Idido - Natural

Regular price $19.00

ROAST | LIGHT MEDIUM

ORIGIN | YIRGACHEFFE, ETHIOPIA

NOTES | FLORAL, WHITE PEACH, RED FRUIT, JUICY

Our first release of Idido Anaerobic Natural was a hit and sold faster than expected! Our cafes are just now brewing it up either as a filtered coffee or espresso. So we decided to release the standard natural process lot from the Idido community a little early. This is a delicate natural coffee with a juicy mouthfeel, processed with great attention to detail. 

Idido Natural is produced by Abiyot Ageze, the same producer as the anaerobic natural version. His processing operation, Boledu, represents roughly 650 farmers surrounding the town of Idido in the Yirgacheffe region of Ethiopia. Each smallholder farm in this area may be as small as 1 or 2 hectares and the use of the land is split between growing coffee and food crops. Ageze offers multiple styles of coffee processing across three locations within Yirgacheffe; he has excelled in high-quality naturals. Naturally processed coffees, such as this one, are dried in the sun for 15-20 days, depending on the weather. This allows the fruity flavor of the coffee cherry to be imparted to the seed as it dries. 

This coffee has initial floral characteristics, which is something that keeps us coming back to coffees from the Yirgacheffe region of Ethiopia. The stone fruit sweetness is most reminiscent of white peach, complimented by big red fruit flavors and a juicy mouthfeel. This is a larger lot and should be around a longer than the anaerobic natural, but be sure to grab a bag before it is gone!

 

Growers | Farmers of the Idido community and surrounding areas

Producer | Abiyot Ageze, owner of Boledu Trading

Process | Natural

Variety | Various

Elevation | 1950 - 2300

Note: We roast and ship Mondays, Tuesdays, Thursdays and Fridays

Please place your order the day before the roast day you would like your order shipped on. 

Brewing Suggestions For Our Coffee At Home

 

Kalita Brewer Recipe 

Start | 16:1 Ratio (25g coffee input 400g coffee output)

Total Brew Time | 3:00

Recipe |

1. Heat kettle up to around 195 F - 205 F

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a circular motion the size of a nickel / time: 1:35

5. Pour #2 should be slightly more aggressive with the pour. Bring the brew bed half an inch from the top of the brewer and hold there/  time: 2:35

6. Final Pour should be a wide circular motion to remove grounds from top of the filter finishing brew at 3:00

 

V60

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 2:45

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should be aggressive in a counter-clockwise wide circular motion. Bring the brew bed level to 1/2 an inch from top of the filter.

5. Let the entire bed go dry before adding second and final pour.

6. Final Pour should be slow and steady bringing the brew bed back to original height (1/2 inch from top).

7. As the brew bed begins to drop, stir brew bed with spoon in a counterclockwise circular motion.

8. If done correctly, you should have a mini dome  instead of a flat bed of grounds.

 

Origami Dripper

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 3.00

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a wide circular motion with a slow steady stream (slightly thinner than a #2 pencil). time: 1:35.

5. Pour #2 should be slow and steady. Bring the brew bed half an inch from the top of the brewer /  time: 2:35.

6. Final Pour should be wide circular motions with a slow and steady pour finishing brew at 3:00.

 

Moka Pot  (1cup)

Start | 10:1 Ratio 

Grind | really fine ( as fine as your grinder will go)

Total Brew Time | 3.30

Recipe | 

1. Preheat 150g.

2. Pour water up to water release valve.

3. Put coffee in basket and level (tamp a little).

4. Put basket in water.

5. Put straight on med/high heat on stove *(do not let it boil)
When it “gurgles” immediately remove from heat and place in an ice bath or run cold water over the bottom.

 

More brewing guides coming. Need some brewing suggestions? Email us info@blackwhiteroasters.com

 


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