This specialty coffee comes from Idido, a kebele village in the renowned Yirgacheffe microregion, Gedeo, southern Ethiopia. Located at 2,100 meters above sea level, it represents the most authentic expression of the Ethiopian terroir: the ancestral cradle of Arabica, where coffee has grown wild for centuries.

Fair Specialty Coffee: New Generation
The project was born in 2018 from the vision of Mikiyas Bogale, a young producer who returned from Germany to take over the family farm. His 20 hectares in the prestigious Bebele "Ressiti" border the Aricha area, renowned for its exceptional varieties. Fair Specialty Coffee embodies the synthesis of family tradition and innovation: a state-of-the-art washing station, fair trade, and obsessive attention to quality.

The Microregion of Idido
Idido is located just a few kilometers from the town of Yirgacheffe, a legendary area known for producing the world's finest washed coffees. The reddish-brown clay soils, 1.5 meters deep, combined with the high altitude and abundant rainfall, create optimal conditions for developing complex floral profiles, nuanced sweetness, and bright acidity. The lush forests provide the perfect environment for heirloom varieties to thrive naturally.

Heirloom Varieties
"Heirloom" refers to indigenous Ethiopian cultivars passed down for generations in small family gardens. This genetic heritage of extraordinary biodiversity—never changed for centuries—produces coffee with unique and unrepeatable aromatic nuances, impossible to replicate elsewhere.

The Washed Process
After selective manual harvesting of the ripe drupes, they are depulped using a professional "Agard" machine. Fermentation in a vat follows for 72 hours, developing aromatic complexity while preserving their purity and brilliance. The parchment-covered beans are then washed in clean water and transferred to raised beds (African beds) where they dry for 12-15 days, constantly turning for uniformity. Strict humidity control and further manual selection eliminate any defects before bagging.

Sensory Profile
A perfectly balanced cup where lively acidity (4/5) dances with intense sweetness (4/5). Delicate notes of jasmine emerge on the nose, accompanied by orange and apricot – aromas that are identical on the palate. The velvety body (3/5) envelops each sip with silky elegance. The complexity (4/5) reveals continuous layers: floral, citrus, fruity. Clean, refreshing, persistent finish.

Picapau Coffee Roastery
Roman artisan roaster specializing in high-altitude microlots. Medium-light roast that respects the aromatic integrity of Ethiopian coffee, enhancing its floral characteristics without compromising its natural sweetness.

Recommended Extraction
Ideal for filter methods that emphasize cleanliness and complexity: V60, Chemex, Aeropress. Medium-fine grind. Water temperature 92-93°C. Ratio 1:16. Short contact times to preserve floral notes.

Conservation
After opening, store in an airtight container away from light, heat, and humidity. Consume within 4-6 weeks of roasting.
Important: Manufacturers may change the composition of their products. This means that product packaging may contain different information than that shown on Tumn®. Therefore, please always pay attention to the label and read the warnings and instructions provided on the product before using it.