Ethiopia Idido
Tasting notes Medium body, pleasant acidity with a subtle stone fruit finish. Altitude range 1,950-2,300 MASL. Processing Natural, Sundried. Origin Ethiopia, Yirgacheffe.
Origin: Ethiopia
Processing: Natural
Roast Level: Medium
Tasting Notes:
stone fruit
Available Sizes & Prices
250g: $21.00
500g: $37.00
1kg: $61.00
Prices updated:
In Stock
Regional Comparison: Ethiopia
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Brewing Guides
Hario Switch
Temperature
92°C (197°F)
Ratio
1:16 (15g coffee : 240g water)
Grind
≈30 clicks on 1Zpresso J (medium-fine)
Grind Adjustment
if sour: grind 2–4 clicks finer, increase temp by 1–2°C or extend steep 15–30s; if bitter: grind 2–4 clicks coarser, reduce temp by 1–2°C or shorten steep 15–30s
Brewing Steps
- 1. Bloom with 30g water for 30 seconds — pour evenly to fully saturate the grounds and let bloom release gases
- 2. Pour to 240g total by 0:45 (steady, even pour). Gently stir once to ensure uniform slurry, then place lid
- 3. Steep until 2:30, then place the Switch over your cup and press the switch to release; allow the brew to drain (~15–30s)
- 4. Total time ~3:00. Remove brewer, give a gentle swirl, and serve immediately
Pro Tips
- 💡 Use a consistent, even pour and one gentle stir after filling to encourage even extraction — over-agitation can push bitter tannins from a natural
- 💡 Key factor: grind and steep time control to preserve pleasant acidity and stone-fruit sweetness — small grind changes (2–4 clicks) have big impact
Troubleshooting
Sour → under-extracted: grind finer, raise temp slightly (1–2°C), extend steep 15–30s or increase dose a gram. Bitter → over-extracted: grind coarser, lower temp 1–2°C, shorten steep 15–30s or reduce agitation.
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