My first impression, posted earlier, proved to be premature.

After opening a bag of Idido at 6 days post-roast, I was turned off by what seemed to me to be a slight rancid odor. It appeared in the cup, too, though less offensive.

I let that bag sit for four more days, until 10 days past roast, and opened it again. This time I was greeted with an almost overwhelming aroma of... you guessed it... blueberries. I've never smelled anything like it in coffee.

I had to fiddle around with the shot parameters a little because earlier I had dropped the dose down to 18g and pulled it a little less ristretto than CCC recommends. The best extraction for me worked out to:

21g
201F
29 seconds
32.9g beverage weight

That made the blueberries pop out almost as much as the aroma from the bag. Not being a cupper, this was an amazing experience. Although I can detect generally fruity notes in espresso, I've never been able to separate and identify a specific fruit like this. Pretty amazing. Tomorrow I'll try it in a milk drink. I expect something like a blueberry milkshake.

I like Idido as a sort of novelty, but I'm not sure blueberries, chocolate and coffee are my favorite combination. Definitely a high-quality coffee, though, and I would encourage CCC to keep exploring African SOs.

An important take-away for me is that I may not be resting freshly roasted coffee long enough. I'll be experimenting with that.

Rumors that this was sold out proved to be untrue. 2 lbs delivered to my door 2 days post roast. Will sit on one lb for 8-10 days to pull shots with. The remaining 1lb bag i'm cupping this morning and will see at which point the fruitiness peaks.

So far, I haven't encountered any ferment * funk*.

Ahhh, I had the impression that it was sold out from the initial offering, but when the link brought me to the coffee, still advertised as the SO, and was able to add some to my cart and check out, I thought I was catching a re-stock or new availability.

Nonetheless, if I can get my PID figured out and working again, I shall dive in with great anticipation.

I was bummed out that I missed out on the Idido SOE from CCC. However, I did notice that they still have the Idido Natural Sundried. I am interested if anybody here has had both of them as shots and how they differed. I also noticed that CCC has suggested extraction parameters on their write up of the Sundried on their site. I rarely brew, so I'm mainly interested in straight shots or Americanos. Thanks!

drgary wrote:Kind of like the Dan Pachi you generously shared with me, this one may be tricky as espresso but very fine otherwise. It is SO (Single Origin) but not SOE (Single Origin Espresso). Nathan at CC can tell you, but I'm guessing the difference is the roast. I tried to order the Finca Mauritania SO and he caught that I wasn't ordering the SOE and steered me right. You've still got some great coffee there.

Gotcha. I thought you were emphasizing the SO part... Yeah, this might pull a bit tart and bright as an espresso, but if a few high temp shots fail to pull anything sweet and balanced, it will stick to drip brewed.