Ethiopia Sidama Yaye

Origin

• 🇪🇹 Ethiopia· Sidama

Tasting notes

Character

• Funky
  20

Ethiopia is the birthplace of Coffea Arabica, what we call specialty coffee. The coffees from Ethiopia are known for their incredible flavor profiles in the naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. processing method. Natural Ethiopians are some of our favorite coffees to drink, and this coffee from the Odakko Special Project is kicked up to another level of care and intention. This varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. of coffee is grown within 10km of the Yaye washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. in Sidama and then meticulously processed to create a coffee that is truly representative of how incredible natural Ethiopian coffee is. After intense cleaning and sorting the coffee is dried on raised beds for an extended time with shade and in a particular area of the washing station. Origin – Ethiopia Region - Sidame Washing Station – Yaye, Odakko Project Variety – Variety 74158 Process – Special Prep Natural Table notes – juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., peach, wineyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. acidity