Ashenafi Getaneh Red Honey Idido
Ashenafi Getaneh Red Honey Idido
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Description:
Grown above 2,100 meters in the highlands of Yirgacheffe, this honey-processed lot comes from Ashenafi Getaneh and the small producers who farm alongside him in one of Ethiopia's most celebrated regions. The pulped cherry ferments without water, then dries slowly on raised beds, a patient method that carries sweetness deep into the bean. Sweet, honeyed tea and soft florals show excellent clarity, finishing with a squeeze of fresh lemon. Approachable and deeply satisfying.
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Product Info:
Variety: Heirloom
Ethiopia is the birthplace of coffee, and its heirloom varieties are the living root of all that came after. Rather than one named cultivar, Heirloom is a term for the countless indigenous landraces that have grown wild across these highlands for centuries, many still uncatalogued by science. Alongside them grow a few of Ethiopia's own hardy selections, bred from that same wild stock for their resilience. It is this deep diversity that gives Ethiopian coffee its unmistakable character: the delicate florals, bright citrus, and tea-like elegance that no other origin can quite replicate.Process: Red Honey
Honey processing sits between the washed and natural methods, named for the sticky mucilage left clinging to the bean as it dries. For this lot, the cherry is pulped and left to ferment without added water for roughly fourteen hours, concentrating sugars and building body. The beans then move to traditional African raised beds, where air circulates freely on every side and the coffee dries slowly and evenly under frequent, careful sorting. Because so much of the fruit's sweetness is carried into the drying stage rather than rinsed away, honey-processed coffees like this one keep a rounded, syrupy sweetness while holding the bright, clean acidity that defines a great Yirgacheffe.Elevation: 2100-2200M
Elevation plays a crucial role in determining the quality and flavor profile of coffee beans. Generally, higher elevations are associated with better quality coffee. As coffee plants grow at higher altitudes, they face cooler temperatures, reduced oxygen levels, and increased exposure to sunlight. These conditions cause the coffee cherries to mature more slowly, allowing them to develop more complex flavors and a higher concentration of sugars.Roast: Light
LightProfile: Sweet Tea,
Honey,
Lemon SqueezeA coffee profile, also known as a flavor profile or tasting notes, refers to the unique combination of flavors, aromas, and characteristics present in a particular coffee bean or blend. It encompasses a range of sensory attributes such as acidity, body, sweetness, bitterness, aroma, and aftertaste. Coffee profiles can vary widely depending on factors like the bean's origin, variety, processing method, roast level, and brewing technique.
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Yirgacheffe sits in the highlands of southern Ethiopia, in the region many call the birthplace of coffee. Here, where the fruit ripens slowly in cool mountain air and mineral-rich soil, heirloom varieties develop the delicate, tea-like character the region is known for. Ashenafi Getaneh is one of its stewards. He owns washing and drying stations at Aricha and Ela Telicha, works closely with the small farmers around him, and gives back in ways well beyond coffee, from compost for his neighbors' fields to homes for its elders.
This lot is a honey-processed expression of that place. After a careful harvest, the pulped cherry rests without water for fourteen hours, then moves to raised beds where it dries slowly in the sun, a method that leaves more of the fruit's natural sweetness in the bean. The result is a cup that reads like its origin: sweet tea and honey lifted by a clean lemon citrus finish, poised and bright from first sip to last. A coffee grown high, handled gently, and shaped by a producer who invests in the land and the people around him. -
