coffee · September 22, 2026

A 10-Gram Start with Idido Yismashewa

A measured 10-gram dose of Ethiopian Yirgacheffe, rested three weeks after roasting and ready for its first documented brew.

Noted September 22, 2026Rotation through Oct 6

Ten grams of roasted coffee beans in a pale green dish on a digital scale beside a gold bag labeled Ethiopia Yirgacheffe Idido Yismashewa, anaerobic natural.

I measured out 10 grams of this Idido Yismashewa from Yirgacheffe, Ethiopia. The label identifies it as an anaerobic natural, roasted on September 1, 2026, with a suggested rest of two weeks.

At three weeks off roast, the coffee is past that resting window and ready to brew. I have not recorded tasting notes yet, so this is the starting point for the cup rather than a finished verdict.