Strap in for a ride back to 2015 when Ethiopians had this kind of profile. This coffee has a meticulous picking process, mentioned further below, that hugely improves that overall score of the coffee. The notes are so clearly peachy and blueberry, bergamot and mandarin, with almost enough floral quality as we could wish for in a natural.
What makes this coffee unique to many other Ethiopian lots is the scope of the picking phase. The Odakko Project cherry was collected from producers at elevations ranging from 2150 to 2300 MASL within a 10-km radius of the washing station, who were all identified as growing the 74518 variety. To manage the processing logistics, the coffee was harvested over a four-day period. Each day’s yield was collected between 3:00 and 7:00 PM to prevent uncontrolled fermentation. The cherries were immediately transported to Yaye and immersed in water, where any floaters were removed. The cleaned cherries were then poured onto the drying beds, 300 kilos per bed, and sorted by hand to a strict tolerance of 95% full-ripe and 5% overripe to balance sugar content and complexity.
