Ethiopia Odako and Duwancho—both exquisite micro-lots—are sourced from Daye Bensa, a family-owned business that grows its own coffee but also buys cherries from smaller farms, thereby supporting a community of 270 to 560 family-owned farms. These micro-lots are treasures, produced in limited quantities to ensure the utmost quality.
Thanks to this focus on excellence, Daye Bensa Coffee has risen to prominence as a leading exporter in Ethiopia. With over 20 years of experience in the coffee industry, they export a diverse range of coffees from various regions, catering to both conventional and specialty coffee markets.
Fun fact: Odako is a popular tree name in Shentawene, Bensa.
The Odako tree is where the Shantawene community meets under the tree to resolve the conflicts in the area.
There is a similar tradition in other parts of Ethiopia as well.
Heirloom is a well-known term in Ethiopia, representing the oldest and most exceptional coffee varieties. It symbolizes a coffee legacy passed down through generations, growing wild in Ethiopian regions.
Due to its wild growth and hand-harvesting, the flavor of heirloom coffee may vary slightly from one harvest to another. Yet, this is what makes it so special - each cup of Heirloom coffee offers a unique tasting experience, characterized by its bright fruity flavor, balanced sweetness, floral aroma, and citric acidity.
The higher altitude of Ethiopian plantations yields incredibly fruity, wine-like, and floral coffee flavors. Upon receipt, the coffee undergoes an initial sorting process where ripe cherries are separated by floating. Following this, the cherries are spread out on African beds for drying, typically for 13 to 15 days. To ensure consistency in the drying process, an individual is assigned to each bed, responsible for rotating the cherries every 15 minutes.
This meticulous attention to detail guarantees uniform drying and enhances the overall quality of the beans. Careful handling of the record-keeping book and separation are key to ensuring the highest level of quality. Finally, the beans are transported to be milled and bagged prior to export.
Both Ethiopia Odako and Duwancho offer a complex and intriguing coffee taste that makes them stand out. And here's the most interesting part: despite originating from the same region and sharing similar growing conditions, preparation, and processing methods, Odako and Duwancho reveal their flavors in distinct ways.
Depending on how you brew them, Odako will unveil its incredible floral sweetness and aroma, with a smoother mouthfeel and full body, while Duwancho will guide you towards tropical fruit and citric acidity notes, along with a cherry syrup aroma and juicy cup profile.
In specialty coffee, processing plays an essential role. From more traditional coffee processing methods such as Washed and Natural to the innovative Honey, each stage influences the final taste and aroma. Discover the secrets behind each method and try to enjoy your specialty coffee with a deeper appreciation of the process that made it possible.
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