Managed by Mr. Dukale and DWD, the Idido washing station buys coffee cherries from framers located in 3 villages: Idido, Haricha & Dirato.
At this station, DWD processes only specialty coffee-grade cherries in 3 different ways: washed, natural, and a small quantity as red honey.
In the red honey process method, the skin and some of the fruit’s pulp (also called mucilage) are removed. The seeds are then set to dry with some of the mucilage still attached. This process, commonly used in Central America, gives the coffee a more expressive fruit character, with less of the fermentation flavor that comes with a natural coffee. A happy in-between method that allows the producers to use less water compared to a washed process. A good thing considering that coffee comes from regions where water can be a limited resource.
Ethiopian terroir, agricultural practices, and the honey process result in a coffee with a fresh lemon acidity, balanced by a peach sweetness. We find kiwi and earl grey tea in the aftertaste.
We recommend this coffee for pour-over and single-serve filter coffee.
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