Ethiopia Yirgacheffe Edido 


Country: Ethiopia

Region: Yirgacheffe

Variety: Indigenous Heirloom

Farm: Edido Kebele Area Producers

Farm Owner: Edido Kebele Area Producers

Processing Station Owner: Abdulmejid Jibril

Process: Fully-washed

Height: 1900 – 2100 meter

Annual Rain Fall: 1800 – 2000 mm

Harvest: 2019


Taste Notes


Acidity: Lime, Lemon

Body: Tea-like

Sweetness: Brown Sugar

Aroma: Sweet black with a hint of Jasmin


Recommended Brewing Method




Brew Ratio: 18 grams of coffee to 250 grams of water.

Bloom: No Bloom (Cupping Method)

Brew Time: 3 minutes

Push Time: 60 seconds


Region and Farm Story


This region has gained a great reputation with the production of the most wanted micro-lots. The village of Edido is located in the Aricha sub-district of the town of Yirgacheffe and is located in the Southern Nations and Peoples (SNNP) region, one of the 11 governing regions of Ethiopia.


High altitude, fertile soils, stable and heavy rainfall, and superior knowledge of producers in the region on production techniques are the key factors that ensure the superior properties of Yirgacheffe coffee. Trees of this type, which grow in a special and wild style, are the main elements that provide the unique taste of the coffees produced in this region.

The coffees of this region have a refined flavor and contain high citric acidity, sweet chocolates and floral notes such as lavender, jasmine, bergamot and thyme.


Optimally matured coffee cherries are carefully classified at the stations where they are sent for washing and after being de-pulped, they vary according to climatic conditions and ferment for 36-48 hours.

After the fermentation, the coffee beans covered with the parchment layer are thoroughly washed and the beans are classified according to their specific gravity before being dried for 12-15 days in the raised sunbeds of the African type to reach the ideal moisture levels.


During the day, the coffee beans covered with this parchment layer are periodically rotated with rakes to ensure a regular and homogeneous drying. Afternoon coffee is covered between 12:00 and 15:00 in order to protect it from strong sun rays and this method is applied to protect it from rain and high humidity at night.


When the coffee beans reach optimum moisture levels, they are separated from the parchment layer and sent to the factory in Addis Ababa for classification and hand selection on high-tech sortex machines. The best quality coffee beans that go through all these processes are exported packed in GrainPro sacks.

Ethiopia Yirgacheffe Edido 300gr