Ethiopia Idido Yirgacheffe

by Coffee Source

4.6(5 votes)
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Roastery
Coffee Source
Coffee Origin
Ethiopia specialty coffee Ethiopia
Region
Yirgacheffe
Roast Type
Omni (recommended for both Filter & Espresso Coffee)
Process
Natural
Flavour Profile
Red grapefruit, Chocolate, Plums
Roast Level
Omni
Brewing Method
Aeropress, Chemex, Clever dripper, French Press, Hario V60, Moka pot, Vacuum Pot, Espresso

About Coffee Source

 Coffee Source is a local Czech company committed to producing and selling speciality and conventional coffee. Despite the fact that good coffee basically consumes our entire lives, we do manage to focus on a lot of other important things around it. If we were to compare the market situation from when we were first beginning, to where we are now, it's easy to say that we've come a long way... and not just us. 

Coffee, like many other perishables, wasn't exempt from the increasing trend of consumers prioritising quality in the past couple of years. Coffee Source's story starts in 2003, when we (the current owners), got really frustrated by the lack of good coffee available in the Czech Republic and started our coffee business by importing La Marzocca coffee machines and beans from a small Italian roastery. These elite machines were an absolute revelation back then, as were we, full of energy and spirit, trying to promote our vision of this machine that cost about as much as 3 standard machines combined. Today we have a long list of satisfied customers, who could not imagine ever preparing an espresso on any other machine. Quite early on, we came to the realisation that the coffee we were importing from Italy isn't quite meeting our expectations. And so, in 2005, we started selling freshly roasted coffee. In the beginnings, we worked with local roasteries who roasted our coffee. Already at that point, more than half of all roasted coffee was produced by the "Gourmet" group. 

The logical progression was to buy our own machinery and start roasting our own coffee. We've been roasting in our own roastery since 2007. 

From that point on, we've had full control over the entire process of coffee production. We're constantly learning and improving our processes. Nowadays, we not only buy our coffee in harbours and ports but also directly at the coffee plantations. A part of our business is also an e-shop, which means you can order the coffee of your liking directly from the comfort of your own home. We also spend a lot of time on providing training for our staff and personnel in the coffee shops and restaurants where our coffee is consumed. We're also proud to have been a part of the birth of several microbreweries, to whom we provided roasting equipment, but also advice. In short, since the beginning, we've wanted to prepare the best coffee for the people who love coffee, and we do everything we can to ensure that they enjoy it in the future. Coffee Source is and will be the source of good quality coffee, and the most modern technology that's crucial for its preparation. 

 

Reviews (5x)

Reviews Total
4.6 / 5
Recommended by
100%
5 out of 5 users
Michal Karpisek Show Original May 8, 2017
Recommends
250g
Highly addictive! Full fruity, light taste..
Bronek Show Original May 6, 2017
Recommends
250g
The delicate taste of the coffee stands out perfectly when prepared on the V60.
Matej Verified Customer Show Original March 11, 2017
Recommends
250g
A delicate taste, not exactly sour, I feel the southern slopes
Karin Verified Customer Show Original March 11, 2017
Recommends
250g
Excellent coffee with an excellent barista. Balanced profile, structured fruit, balanced acidity
Mira Verified Customer Show Original March 11, 2017
Recommends
250g
Pleasant, delicate taste

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About Farmer

Farmer
Idido
Farm
Idido
Country
Ethiopia
Region
Gedeo
City
Yirgacheffe
Altitude
1800 – 2100 masl
Variety
Heirloom
About Farmer
Zpracovatelské družstvo Idido má přibližně 1000 členů a je součástí družstva Yirgacheffe. Káva ze zpracovatelské stanice Idido je zpracovávaná ihned po sklizni a poté se suší v malých množstvích na afrických postelích. Aby se zabránilo plesnivění a byla zaručena nejvyšší kvalita při procesu sušení, byla zrna prvních pár dní každé 3 hodiny otáčená a přehrabávaná. Vzápětí se přírodně sušila dalších 5 až 6 týdnů v závislosti na počasí.


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