Tasting Notes: Mango, oolong tea, nectarine and honey
Odako is a small village in Sidama, one of Ethiopia’s most famous and beloved coffee growing regions. Coffees from Sidama are prized for their brightness and silky body. The region’s high elevations and wet, cool climate ensure that coffee cherries mature slowly, elegantly packing as much complexity as possible into every seed. With this as a foundation, any coffee from Sidama is likely to be a treat, but this particular example ups the ante even further, thanks to the addition of yeast during the washing process.
In collaboration with the Dukamo family, a well known and fondly regarded group that has been helping coffee producers in Sidama for decades, this lot was inoculated with a small amount of carefully developed coffee yeasts during the washing process. This is a practice that has been gaining a fair amount of traction in recent years, celebrated for its ability to offset some of the microbial vulnerabilities that are inevitable when processing coffee, while simultaneously amplifying certain positive flavor attributes.
In the Cup
For this coffee, the addition of the yeast cranks the juiciness way up, in the best of ways and creates a very complex cup. Odako Village still drinks like a Sidama - citrusy, spicy, and smooth, but it’s like a Sidama with the saturation and contrast dialed to eleven. The citrus morphs to juicy tropical fruit like mango and nectarines. It's tea-like, but creamy, with the mouthfeel being downright velvety. We love preparing this one as a pour over, letting the intense aroma waft up as we brew. In an Aeropress, you'll also be rewarded with a quick brew that showcases this coffee's complexity and intensity of flavors.