It’s early morning, the sun is just rising, you’re sitting outside with a cup in your hand, and the air is filled with the scent of blooming jasmine. On the table lie slices of pineapple and orange, their sweet juice glistening in the light. And then you realize you’re sitting with a cup of HAYB’s Ethiopia Idido, and you realize this is exactly the moment worth getting up for. This anaerobically processed natural coffee from Yirgacheffe concentrates all the best of Ethiopia,but this time with greater intensity, body, and a slightly intoxicating character.
Yirgacheffe is a region in southern Ethiopia that enjoys a reputation as one of the most prestigious coffee-growing regions in the world, and rightly so. The Idido station lies at an elevation between 1,900 and 2,100 meters, where a cool mountain climate prevails and coffee trees benefit from deep sandy soil and natural shade. The coffee here comes from varieties known as Heirloom, a loose grouping of native Ethiopian wild varieties that have naturally adapted to these conditions over thousands of years. Ethiopia is the cradle of coffee itself, and theHeirloomvarieties are a living testament to this heritage. They are genetically diverse, naturally vigorous, and exceptionally rich in flavor.
Anaerobic natural processing is one of the most demanding and fascinating methods in the modern world of specialty coffee. Whole coffee cherries are sealed in hermetically sealed tanks without oxygen, where controlled fermentation takes place under specific conditions. Yeasts and bacteria produce compounds responsible for the intense fruity and slightly intoxicating notes that make this method so exceptional. After fermentation, the cherries are naturally sun-dried, during which the beans continue to absorb the remaining sugars from the pulp. The result is a cup with extraordinary body and sweetness that retains the noble foundation typical of Yirgacheffe while adding a new, exciting dimension full of tropical energy.