Filter Roast – Ethiopia Odaco
- WEIGHT: 200 g
- PROCESS: Natural
- VARIETIES: Mixed Heirloom
- ALTITUTE: 2000 masl
- FARM: Odako Kebele, Shantawene, Bensa
- FLAVORS: Pineapple and papaja
This coffee from the SHANTAWENE community is a micro-lot and has been called "ODACO" to reflect the powertul culture of Shantawene, Sidama people. Odaco is a popular tree name in shentawene, Bensa. The Odako free is where the ShANTAWENe community mests under the trae fo resolve the conillets in the area. There is a similar tradition In other narts of sthionia as well for examble fin the oromo. knoun localiv known as " oda ". ) The coffee is sourced from 563 Daye Bensa member farmers from the SHANTAWENE area and Gatta Daye Bensa Farm. Daye Bensa micro-lots are a limited production, this approach help them to focus on the quality of the beans. 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 individual bed to rotate the cherrles every 15 minutes to ensure uniformity of drying. At Daye Bensa traceability is exremely important for their micro lots. The record-keeping book is carefully handled and separation Is Key to quarantee the highest level of quality, when the cherries are received they got separate 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 detalls related to the particular lot. Daye Bensa is a particularly "Community" oriented business delivering additional bonus payment to the farmers based on the volume they contribute to the Micro-lots and they reward consistency year in year out. This year they are also rewarding their workers at the farm for the cruclal role they have during the drying process. At last they are constantly working with the school principal in the villages surrounding the farm providing school materlals for the students that struggle with their basic needs such as note pads or pens.
Ratio: 1:15 ( 20g of ground coffee to 300g of water)
60g water bloom for 30 secs then pour all the water very slowly in circular motion (no stirs no swirls)
We recommend brewing this coffee at least after 10 days from the roast.
Water: Tesco Ashbeck
Water Temperature 94 degrees