This coffee is fruit forward. It opens with bright red fruit notes of raspberry and strawberry. Darker berry notes like blueberry and blackberry become more prominent as the initial bright acidity of the cup fades. The cup finishes with notes of milk chocolate and hints of tea.

This coffee takes its name from the village of Idido that is centrally located relative to the small holder farmers who produced this coffee. Idido is located in Yirgacheffe and sits at about as high as coffee is grown in Ethiopia. The extreme altitude and interspersal of shade trees causes the coffee fruit to develop slowly, which helps produce more complex, sweet, cups of coffee.
This particular lot was hand picked at optimal ripeness before being slowly sun dried on raised beds. During the drying process that lasts between 10 and 21 days, depending on weather, the coffee is turned by hand periodically to ensure even drying and desirable fermentation. The resulting coffee has a greater depth of flavor and sweetness.

A 1:14 brew ratio with cooler than usual water, between 195-200°F yields complex, fruity cups