Ethiopia G1 Idido Tilahun Dulo Natural Yirgacheffe Flavor Berries Strawberry

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FrontStreet Coffee - Ethiopia Natural Yirgacheffe G1 Idido Tilahun Dulo Small Farmer Introduction

Ethiopia Natural Yirgacheffe G1 Idido Tilahun Dulo

Flavor Description: Red berries, longan, almond milk tea, apricot, strawberry, with solid body and bright acidity

Country: Ethiopia

Region: Idido, Gedeo Zone, Yirgacheffe

Altitude: 1800-2300 meters

Processing Method: Natural

Grade: G1

Variety: Heirloom

In Idido, in the Gedeo Zone of Yirgacheffe, the smallholder Tilahun Dulo processes coffee cherries with 11 family members and 65 employees, exporting approximately 17,800 kg of coffee annually. The region has fertile red-brown soil, and harvest runs from October to December. During picking, only fully ripe red cherries are selected. After lower-density cherries are floated off in water tanks, the rest are laid out on African raised beds for natural drying, turned regularly, and covered at night until completely dry.

The Dulo family currently faces real challenges in coffee production — price fluctuations and softer market demand chief among them — and they hope to strengthen their market position by expanding the farm and improving farm management.

Knowledge Extension: Washed processing consumes more resources (water) than natural processing, which is one reason washed green coffee commands a higher price.

In Brief: FrontStreet Coffee is a coffee research hall that enjoys sharing coffee knowledge with everyone. We share without reservation to help more friends fall in love with coffee. Every month, we hold three coffee promotion events with significant discounts because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest possible price. This has been FrontStreet Coffee's mission for the past 6 years!

FrontStreet Coffee Recommendation

If Tilahun Dulo's natural-process berry profile speaks to you, the natural-processed side of FrontStreet Coffee's Yirgacheffe lineup will feel like home. The Natural Red Cherry lot uses only fully ripe, defect-free cherries, sun-dried three to five weeks on raised beds and turned every 2-3 hours in the early days to prevent uneven fermentation — the result combines classic Yirgacheffe citrus acidity with tropical fruit, berry juiciness, honeyed sweetness, and creamy smoothness. In the same family, the Huakui from Hambella in Guji, Sidamo dries ripe cherries on raised beds for 21 days with hand-sorting every 3-5 days, and after a medium-light roast reveals faint fermented winey notes, florals, citrus, and mango with a thick, persistent finish.

For the washed expression of the same region, the FrontStreet Washed Yirgacheffe Everyday Beans delivers white jasmine, bright citrus and lemon acidity, and a tea-like clean finish — the classic gateway to Ethiopian specialty coffee. FrontStreet's brewing suggestion: a V60 at 90-91°C, 15g of coffee at a 1:15 ratio, medium-fine grind (EK43s setting 10, 80% passing a #20 sieve), with a 30g/30-second bloom, pours to 125g and 225g, and a total drawdown of about 2:00-2:10.