Ethiopia Yaye Natural

This coffee originates from the Yaye Washing Station in the Sidama region of Ethiopia. The Odakko Project is a traceable, single-variety offering produced by 50 smallholders from neighboring villages of Yaye and Chericho. Cherry was collected from producers at elevations ranging from 2150 to 2300 MASL within a 10-km radius of the washing station. The coffee is the 74158 variety, which belongs to selections from the Jimma Agricultural Research Center. The natural process involves special preparation with cherries sorted to 95% full-ripe and 5% overripe, dried on raised beds with shade nets for 28 days in an area with greater wind circulation and less direct sunlight. The coffee is then rested for six weeks before milling. Flavor notes include raspberry, elderflower, red apple, dark chocolate, caramel, vanilla, and mint, with jammy red fruit balanced by dark chocolate, red wine acidity, and mild sugary sweetness.