Ethiopia Mr. Getaneh Girma - Idido - Natural Yirgacheffe

We Taste - Jasmine, hibiscus candy, blueberry juice

We are excited to share an exceptional single-farmer Natural lot from Mr. Getaneh Girma. Expect a classic Yirgacheffe bouquet of jasmine, hibiscus, and apricot balanced with juicy blueberry and sweet hibiscus from an exquisite dried-in-the-fruit fermentation. 

From a life lived in coffee, Mr. Girma brings a wealth of experience to cultivating local landraces like Kurume alongside selected JARC varieties. Yirgacheffe's high elevation, cool climate, and distinct wet / dry seasons nourish smaller, high-density seeds. Mr. Girma's purposeful picking, Idido Washing Station's expertise in processing, and our light roasting touch bring focus to a candy-like sweetness juxtaposed with both enzymatic and fermented character.

Roast: Light - Best pass-thru brews 3+ weeks off-roast. 
Process: Natural - Dried in the fruit on raised beds for two weeks.
Variety: JARC varieties inc. 74110, 74112 + local landrace Kurume
Elevation: 2,090 masl
Location: Wogida Kebele, Yirgacheffe, Gedeo Zone, Southern Region, Ethiopia
Farmer: Mr. Getaneh Girma
Farm Details: 5.5 hectares
Producer: Idido Washing Station
Exporter: Lulo Coffee
Grades / Certifications: Grade 1, Single Farmer Lot, organic-by-default
Harvest: Nov. 2025 - Jan. 2026

Brew Guides
Espresso: 1:2.8 in 26-28 sec, 93-94℃
Filter: 1:17.2, 95-95℃
Notes: Aging 3+ weeks is key, as are longer brew ratios. Espresso may want Lungo (1:3), while filter coffees tend to pop with clarity and sweetness at 1:17.0+. Too hot in temp will make for a sharp ferment character in the finish, yet just off-peak temp is still recommend due to the light roast and dense nature of the seed. Grind will need to be in the medium-fine range for your brew method, but be careful not to grind overly fine (often smells great, but mouthfeel and finish will be too dry) as this can lead to slow drawdowns. A muddy brew bed or puck can be a tell of an overly fine grind.