What's in the Box: Ethiopia Idido and Colombia La Florida
Idido is bright!
This month our single origin box subscribers are getting a fresh arrival from Ethiopia and Colombia micro-lot from a new to us specialty producer. If you are not a subscriber, consider it! It is a great deal and you will get fresh coffees shipped to your door monthly, check it out here.
This is always an exciting time of the year when fresh crop Ethiopian coffees arrive! Welcome, Idido, our first arrival from Ethiopia in 2022! Harvested between mid-October 2021 and February 2022, Idido is a washed process Yirgacheffe coffee grown at high elevations between 2,000-2,200 meters above sea level. Some 300 farmers contribute their cherries to Awoli Musa Salatu’s washing station where the coffee was pulped, fermented, and then dried on raised beds for 15-20 days.
This coffee stands out with its delicate tea-like characteristics: lemon, orange, nectarine, and marigold. It’s like sippin’ on sunshine!
Our second Colombia micro-lot of the season is making its USA debut from producer Yined Narváez. This is Yined’s first time selling her micro-lot coffee to an importer in the United States, and we were able to buy all four bags—616 pounds—of Finca La Florida.
La Florida is sweet!
This coffee comes from Inzá, a valley in the Cauca region, home to some of the more vintage coffee varieties grown in Colombia. As the Colombian Coffee Federation (FNC) expanded and spread its new varieties around the country, Inzá remained largely untouched. Inzás remote location and the nearby guerilla forces activity (FARC or the Revolutionary Armed Forces of Colombia) kept the coffee landscape here largely untouched by the FNC’s new varieties, Colombia and Castillo, which are more resistant to diseases but tend to have lower cup quality.
However, La Florida's quality does not suffer.
While the coffees we source from Huila, Colombia generally stand out with their cherry, chocolate, and orange notes, La Florida from Inzá hits with some floral tea notes like chamomile and honey that are rare to find in a Colombia coffee. We also pick up on notes of almond cookies, bananas, and rich chocolate, this coffee is balanced and sweet! Yined pulls out these flavors with careful processing, fermenting the pulped coffee for 18 hours, washing, before drying in parabolic drying beds for about 15 days. Her dedication and personal touch make this coffee stand out.