This natural processed coffee is from the Yaye Washing Station in Sidama, Ethiopia. The station, established in 2021, collaborates with 50 smallholder growers within a 10 km radius. This lot is part of the Odakko Project, involving four years of pre-harvest planning focused on peak-ripeness selection. Cherries were hand-sorted, shade-dried slowly over 28 days, then rested before milling. The coffee features flavor notes of bergamot, red cherry, and chocolate, described as bright, floral, and juicy. It is suitable for both filter and espresso brewing.
What started as a side hustle for founder Aaron Wood with a small 1kg roaster has grown into a well-respected, full-time business. A New Zealander by origin, Aaron honed his skills as a Green Bean Buyer for Seven Seeds before starting Wood and Co in 2015. Joined by his partner Janna Royse, they run the Melbourne-based business with a "mom and pop" feel, centered on people and relationships. They are dedicated to sourcing and roasting quality coffee, with a focus on showcasing the producers behind the beans.
