ETHIOPIA Odaco Natural
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“An audacious takeover of malic, lactic and citric acid orchestrated in a bowl of untamed red fruits.”
Founder, Coffea Circulor
SCA SCORE 91.00
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and vivid heat application with world class skill and care. Extensive roast, high front up heat that decreases and a ramp that leads into an audible crack. We particularly look to enhance the perception of fruits in the acidity.
|Region||Odako Kebele, Sidama|
|Aroma||Apricot, Lavender, Strawberry|
|Flavor||Fruit gum, Raspberry, Strawberry|
|Aftertaste||Peach, Mango, Milk chocolate, Mid-High|
|Acidity||Strawberry, Malic, Light-Mid|
Smaller lots from this region are rewarded due to placing extra care to picking and processing.
The Sidama region spreads across fertile highlands and the soil is fertile. With 1,200–2,000mm of annual rainfall, the conditions are considered ideal for growing and processing coffee. These high elevations also mean that the coffee tends to ripen slower, with a later harvest season than the rest of Ethiopia.
Odaco is a popular tree name in Shantewene. The Odako tree is where the Shantewene community meets to resolve potential conflicts in the area. There is a similar tradition in other parts of Ethiopia.
As soon as the coffee is received it gets sorted by floating and picking out the ripe cherries. Then it is dried on raised African beds for 13-15 days. One person is assigned per each individual bed to ensure to rotate the cherries every 15 minutes to ensure uniformity of drying. Stirring coffee cherries ensures no mold is generated and consistent cherry drying is performed. Also, stirring cherries frequently to promote even moisture content and covered during the hottest part of the day to protect them from over-drying.
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Coffee: 20g.
- Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
- 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
- Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.
- At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
- Target a TDS reading of 1.40±0.02.
- Adjust only grind size and water temperature.
- Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Commandante.
- If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
- The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.
Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on  processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.Made by Ethiopia
Finished in Scandinavia