白花、蔓越莓、杏桃、鳳梨、可可
White Flower. Cranberry. Apricot. Pineapple. Cocoa.

About this coffee :

衣索比亞耶加雪菲艾迪朵村咖啡來自位於 Gedeo 區的 Idido 咖啡廠周圍的家族農場。 Gedeo 地區以該地區的土著 Gedeo 人命名。伊迪多工廠位於伊迪多鎮一個美麗的山谷中，靠近耶加雪菲鎮。

小型咖啡農將成熟的咖啡果運送到 Idido 處理廠，在那裡咖啡果被分揀和處理。去皮後，豆子在不銹鋼罐中發酵 36 至 48 小時，然後清洗。將內果皮中的濕豆薄層放置在高架干燥床上，在乾燥過程的前幾天每 2 到 3 小時翻轉一次。

根據天氣情況，咖啡豆會乾燥 10 到 12 天，直到咖啡豆中的水分減少到 11.5%。然後這些豆子被運往衣索比亞首都亞的斯亞貝巴，在出口前進行碾磨和裝袋。

這衣索比亞咖啡不同於任何普通的豆子。超級充滿活力和濃郁的杏子香氣，搭配中調的白色花香和蔓越莓果香，以菠蘿多汁的餘韻收尾，讓您想起它仍然是一款可愛的經典咖啡。

Ethiopia Yirgacheffe Idido coffee is sourced from family-owned farms organized around the Idido coffee mill located in the Gedeo Zone of Ethiopia. The Gedeo region is named after the Gedeo people who are indigenous to this area. The Idido mill is located in a beautiful valley in the town of Idido near the town of Yirgacheffe.

Small coffee farmers deliver ripe cherries to the Idido mill where the cherries are sorted and pulped. After pulping, the beans are fermented for 36 to 48 hours in stainless steel tank and then washed. The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process.

Depending on the weather, the beans are dried for 10 to 12 days until the moisture in the coffee beans is reduced to 11.5 percent. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export.

This Ethiopian coffee is unlike any ordinary heirloom. Super vibrant and intense aromatics of apricot, pair with white floral & cranberries note on mid-tone, finish with a pineapple juicy aftertaste that reminds you that it's still a lovely classic coffee. 

Brewing Recipe :