I was introduced to Idido Misty Valley when I had coffee at fellow coffeegeek Kai Seng’s place last year. It struck me as a cup full of floral notes. At the time, Kai Seng had blended it with several other beans. I had wanted to buy it straightaway but Idido Misty Valley is a bean that doesn’t stay long on the shelves. I’ve read of some coffeegeeks who keep their lists of Idido Misty Valley sources secret from their spouses, much less their peers. When I caught first sight of the 2008 crop, I grabbed them and was quite lucky as I took the last batch my source had to offer. So, here are my cupping notes.
Ethiopia Yrgacheffe Idido Misty Valley
Roasted to Full City +.
I did only one double shot. I separated half as espresso, the other half as americano. The naked pour had tremendous dark chocolate crema, very good tiger-striping. In the cup, the crema was speckled. For aroma, I detected notes of chocolate, fruit, heavy on florals, As espresso, it was like drinking unadulterated perfume which was very difficult at my stage to discern the different tastes. As an americano, which I diluted to a 4:1 water espresso ratio, it was winey, slight chocolate, slight lemon fragrance towards the end, fruity. A coffee that comes to mind when I drink the IMV is Panama Hacienda La Esmeralda, the finish is unlike coffee but closer to tea. I am so tempted to make a second shot. This coffee still tastes very fresh and I think it deserves a rest of at least 2 more days. I just hope it will last that long.
Aroma has more milk chocolate and floral notes. The naked pour is more intense today. Heavy chocolate crema with speckling. Despite making my grind half a notch coarser on the Compak, the pour is slower today. I flushed the group to a cooler temperature of 198 than yesterday’s 202. This coffee is extremely forgiving. a huge contrast to Square Mile’s Winter Espresso. Pronounced chocolate and winey notes. More fruit towards the end. Mild bodied.