ODACO - Ethiopia filter coffee

The ODACO is an exceptionally good natural from Sidama in Ethiopia with a cupping score of 88.75. We are very happy about this outstanding specialty coffee!

The Odaco reminds us of a basket full of ripe, sweet fruits.Anyone who likes fruity coffees from Ethiopia will love theOdacolove. We are thrilled. with this Natural.

We taste herelots of ripe strawberries and pineapple, accompanied by mango and apricot.In addition, there is aTrace Jasmine. In the aftertaste there is even somethingmintThe body is rather light, the mouthfeel is super pleasantly soft, the acidity is well balanced.What is particularly noteworthy at this point is the incredibly intense sweetness of this coffee.

A multi-layered, complex filter coffee with great aromas and exceptional structure that convinces from the first sip.

• Recommended for: Graycano, V60, Kalita, Origami, Fellow X, Aeropress, Chemex, Cold Brew and much more...
• Flavors: Pineapple, strawberry, mango, apricot, jasmine, mint
• Body: soft / juicy
• Roasting level: bright
• Cupping Score: 88.75
• importer: Falcon Coffee

• Region:Odako Kebele, Shantawene, Bensa, Sidama
• Mounting height:2000-2200masl
• Producer:SHANTAWEN community
• Harvest:2023
  Variety: Mixed Heirloom
• Processing: Natural
• Cupping Score:88.75
• Importer:Falcon Coffee

Origin

This coffee from the SHANTAWENE community is a microlot and was named “ODACO” to reflect the powerful culture of the Shantawene, Sidama.

Odaco is a popular tree name in Shentawene, Bensa. The Odako tree is the place of the SHANTAWENE

The community meets under the tree to resolve conflicts in the region.

A similar tradition exists in other parts of Ethiopia.

The coffee comes from a total of 563 Daye Bensa member farmers from the SHANTAWENE region and the Gatta Daye Bensa Farm.

Harvesting and processing

Once the coffee is harvested, it is taken to the washing station and sorted.
It is then dried on 'African Beds' for 13-15 days. Each bed is assigned a person who turns the cherries every 15 minutes to ensure even drying.

Further information

Daye Bensa is a particularly “community-oriented” company that gives farmers additional bonus payments based on the volume they bring into the microplots and rewards consistency year after year.

Since this year, employees on the farm have also been receiving bonus payments for their crucial role in the drying process.

They also work continuously with school principals in the villages surrounding the farm, providing school supplies to students who struggle with their basic needs, such as notepads or pens.

Graycano, V60, Origami, Kalita, Fellow X:

• Brew Ratio 15g coffee - 250g water; temperature 93°; 23 clicks C40 MK4
• 0:00 - 0:10 - 50ml - Swirl
• 0:10 - 0:45 - (Blooming)
• 0:45 - 1:00 - 100ml
• 1:15 - 1:25 - 50ml
• 1:45 - 1:55 - 50ml - then swirl
• 2:50 - finished

The recipe works just as well with 18g/300ml; in this case pour in 60ml/120ml steps and grind a little coarser (23/24 clicks)

Portafilter:

• Ratio 1:2.5
• Temperature 94°
• PI 8 seconds at 4 bar
• 24 seconds at 9 bar
• Total time 32 seconds

AeroPress:

• AeroPress inverted.
  
• 18g coffee; ( 25 clicks) ; 170ml water; 90°
  
• 0:00 - 0:30 add 50ml water and stir slowly 5 times
  
• 0:30 - 1:00 and fill up to 170ml, stir 10 times, then put the filter on, let the air out and place on the server.
  
• Start pressing slowly at 1:30 minutes and finish at 2:00 minutes.
  
• then pour in 50ml (slightly cooled) water from the kettle

Chemex 3 Cup:

• 20g coffee;
  
• 330ml water,
  
• Water temperature 95°;
  
• 3:30 minutes extraction time including blooming;
  
• 3 pours
  

Hario Switch 03

• 25g coffee (25 clicks) ;
  
• 400ml water (94°)
  
• Bloom 80g water 35s;
  
• Fill in the remaining water completely;
  
• Let it steep for 2 minutes;
  
• Stir a few times around the top with a spoon;
  
• let water run through at 2:50.
  

The run through time should be a maximum of 1 minute (adjust the grinding level if necessary)

Have fun trying it out and experimenting yourself ;-)