This coffee from the SHANTAWENE community is a micro-lot and has been called “Odaco” to reflect the powerful culture of Shantawene, Sidama people. Odaco 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 for example (in the Oromo, known locally known as ” oda “. )
Daye Bensa is a particularly “Community” oriented business delivering additional bonus payment to the farmers based on the volume they contribute to the Micro-lots and they reward consistency year in year out. This year they are also rewarding their workers at the farm for the crucial role they have during the drying process. At last they are constantly working with the school principal in the villages surrounding the farm providing school materials for the students that struggle with their basic needs such as note pads or pens.
The coffee is sourced from 563 Daye Bensa member farmers from the SHANTAWENE area and Gatta Daye Bensa Farm. Daye Bensa micro-lots are a limited production, this approach help them to focus on the quality of the beans.
As soon as the coffee is received it gets sorted by floating and picking out the ripe cherries. Then dry it on african beds for 13-15 days; one person is assigned per each individual bed to rotate the cherries every 15 minutes to ensure uniformity of drying. At Daye Bensa traceability is exremely important for their micro lots. The record-keeping book is carefully handled and separation is key to guarantee the highest level of quality. when the cherries are received they got separate by village, the coffee is then kept separate throughout drying, processing, and storage, with labels stating the delivery dates, farm name, lot number, and more details related to the particular lot.
You can expect a clean cup of coffee with acidity of peach and cranberry, sweetness of apple and aftertaste of oolong.