Guido Coffee’s Ethiopia Idido is a coffee that beautifully showcases the juiciness of naturally processed Ethiopian coffees. In the cup, chamomile, papaya, and honey come together, so expect a sweet, subtly exotic, and wonderfully fragrant profile. Papaya brings tropical fruitiness, honey rounds out the coffee with a velvety sweetness, and a hint of chamomile adds a floral, tea-like finish. It’s roasted as an omni-roast, so you can brew it both as a filter coffee and as a more modern espresso. When brewed as a filter coffee, its tea-like lightness and honeyed sweetness stand out more, while as an espresso, its more concentrated, juicy tropical character shines through.
The coffee comes from Ethiopia, specifically from the Yirgacheffe region, which is one of the country’s most famous coffee-growing areas. Coffee trees here grow at high altitudes of up to 2,170 meters above sea level, which allows the cherries to ripen slowly and gives them plenty of time to fully develop their flavor potential—with floral, tea-like, and fruity notes—often featuring a lighter body and distinctive elegance. In the case of Idido, this origin is reflected in a delicate chamomile character, a sweet honey note, and tropical fruit flavors.
The variety is Heirloom, a blend of original Ethiopian varieties. It is processed using the natural method, in which the coffee cherries are dried whole—including the pulp—after harvest, often on elevated African drying beds. During drying, the sweetness of the cherry, fuller fruitiness, and a softer body are imparted to the resulting coffee. With Idido, the natural processing does not come across as heavy or overly fermented, but rather as a sweet, fruity layer that highlights notes of papaya, honey, and chamomile-like delicacy.
- Processing station: Idido
- Elevation: 2,170 m above sea level