Odaco Natural - Ethiopia


Prezzo di listino €20.00
Tasse incluse.

Variety: Heirloom

Altitude: 2000-2200

Region: Odako Kebele, Shantawene, Bensa

Process: Natural

Producer: Asefa Dukamo Korma

Cup profile: strawberry, milk chocolate, peach yoghurt


This coffee from the Shantawene community is a micro-lot and has been called “Odako” to reflect the powerful culture of Shantawene, Sidama people.

Odaco is a popular tree name in this area. It represents the place where the local community meets under to resolve the conflicts in the area. 

The coffee is sourced from 563 different farmers from the Shantawene area.

Daye Bensa micro-lots are limited production, this approach helps them to focus on the quality of the beans.

At Daye Bensa traceability is extremely important for their micro-lots. 

The record-keeping book is carefully handled and separation is key to guarantee the highest level of quality.

When the cherries are received they get separated by village, the coffee is then kept separate throughout drying, processing, and storage, with labels stating the delivery dates, farm name, lot number, and more details related to the particular lot.

As soon as the coffee is received it gets sorted by floating and picking out the ripe cherries.

Then dry it on African beds for 13-15 days; one person is assigned per each bed to rotate the cherries every 15 minutes to ensure uniformity of drying.

Daye Bensa is a particularly "community" oriented business delivering additional bonus payments to the farmers based on their contribution to the micro-lot and people helping with the drying process.

At last, they are constantly working to improve villages’ lifestyle, helping schools providing materials they need.

Their careful work behind this coffee gives full-bodied extra fruity notes, mainly strawberry, with hints of milk chocolate and peach yoghurt, surrounded with a powerful floral aftertaste.

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