ETHIOPIA IDIDO - FILTER

So where does this coffee come from?

This coffee is from smallholder farmers at the Girma Tamiru (“Grace Miracle”) processing station which, like our previous Ethiopia, is operated by Ephtah Speciality Coffee. This is an anaerobic natural, and has been fermented for nine days before being dried for two weeks.

Ephtah is run by Wubit Bekele who, after working for one of Ethiopia's largest exporters for many years, founded Ephtah with the intention of creating transparent, sustainable and collaborative supply chains that promote the role of women in the Ethiopian coffee industry; they see women as being a key driver of positive social and economic change in Ethiopia, and aim to improve the lives of everyone in the communities they work with. As well as providing daycare to allow women to work at the station, Ephtah provides initial payments to farmers upon receipt of their cherry, then follows up with quality premiums, second payments, and assistance with school fees. 

This harvest cycle has faced unusually high rainfall, which has made drying more difficult. Cherry prices have also risen, and there's been tighter access to finance due to the National Bank of Ethiopia’s credit cap policy. Despite all this, Ephtah have continued to prioritise paying farmers, quality control, and processing standards.

How did we choose it?

We've been sadly lacking in African coffees on our shelves recently, so we've been getting a lot of samples in! We've been trying coffees from Uganda, Rwanda, Ethiopia, Kenya...

As well as Ephtah being a fantastic company to work with, this is just such a delicious coffee. There's so much juicy blueberry flavour running through it, as well as a beautiful floral aftertaste. On a personal level, I absolutely love it: some of my all-time favourite coffees have been from Ethiopia, so I'm always pleased to have one on offer!

How should I make it?

Best for V60, Clever Dripper, or Kalitia. Or enjoy as a cold brew!

We use 17g of coffee to 250g of water, with a water temp of 85°C. Always used filtered water if you can!

Brew for 2:30, put your feet up, and enjoy.

For cold brew, we use 70g of coarse grind coffee to 1L of cold filter water, and let brew for 12hrs in the fridge.