Ethiopia Odako Shanatwene, Sidamo

This coffee is a great example of a natural processed coffee. It's obvious juiciness and full cup of flavour has been enhanced by the natural processing, along with its floral tones.

The Sidamo region, known for its cultural significance and production of excellent coffee beans, is home to the renowned "odako" micro-lot. This area, particularly the Getta Farm owned by producers Daye Bensa, and surrounding small hectares of the  Shantawene Village, grow coffee beans which are harvested by the locals, mainly local women, and processed at the Daye Bensa washing station, which is at the heart of the Shantawene Village. 

This natural processed coffee sees the coffee cherries dried whole. The coffee is laid out on sun-raised beds, or patios.  Which is moved and rotated through-out the day, ensuring it dries evenly. After 3-6 weeks, the cherries reach an optimal low moisture content, they are sent to be hulled where the dried fruit around the coffee beans is removed.  Naturally processed coffees are known to have mild fruity notes, good body, and lower acidity.

This coffee has pleasing fruitiness and floral notes.  It makes a delightful moreish filter coffee with tea-like characteristics, and "classic Ethiopian" coffee flavours which come from these heirloom coffee varietals and high altitude grown plantations. Espresso coffee is balanced and juicy, with a sweet rose-water like linger.