Yedido Station
Background
Yedido Station is located in a mountainous area at an elevation of 2,007. The name "Yedido" comes from a man who once built a tark (a traditional resting place) in the area; to protect and preserve it, the place was called "Eddo," which later evolved into Yedido. The station collects coffee from surrounding kebeles, including Eddo, Gerse, Harcha, Tulise, Ella Chenecha, Haramo, Garbota No. 1, and Garbota No. 2, with contributions from 263 farming households. Equipped with 16 washing tanks and 265 drying beds, Yedido Station is known for producing washed, special, Anaerobic, and honey-processed coffees. The high altitude, rugged landscape, and skilled farmers make it an ideal location for crafting exceptional Ethiopian coffee.
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Elevation -2000-2100 msi
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Climate - Sunny, Surrounded by Vegetation
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Region: Eddo
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Processing Method: Washed Process, Speciality Coffee, Anaerobic process, Honey process
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Station Owner/Producer: Assefa Dukamo Korma
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Harvest Month: Dec-Feb
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Number of Drying Beds: 265
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Number of Washing Tanks: 16
Processing Method
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Washed Process - Red cherries are pulped on the same day to remove the outer skin
- Fermented for 72 hours to break down and remove mucilage
- Thorough washing after fermentation to ensure all mucilage is removed
- Drying takes 12–15 days depending on weather conditions
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Anaerobic Process - Cherries are fermented in barrels for 72 hours.
- Dried on raised beds for 16–18 days.
- Moisture content is checked and coffee is stored in the warehouse.
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Honey Process - Involves pulping and timed drying sessions.
- Drying takes 12-13 days.