{"product_id":"ethiopia-yaye-odakko-project-74158-natural","title":"Ethiopia-Yaye - Odakko Project 74158 Natural","description":"\u003cp\u003e\u003cstrong\u003e\u003cimg\u003eWashing Station: Yaye\u003c\/strong\u003e\u003cbr\u003eThe Yaye Washing Station, built in 2021, is dedicated to quality through\u003cbr\u003eexperimentation. The Odakko project is the culmination of their four years of study\u003cbr\u003eand pre-harvest planning between Testi Coffees and Cafe Imports. The aim was to\u003cbr\u003ecreate a traceable, single-variety offering using the most intentionally selected\u003cbr\u003echerry possible at the peak harvest to discover a one-of-one flavor profile. This\u003cbr\u003enovel coffee is the product of 50 smallholders from neighboring villages of Yaye\u003cbr\u003eand Chericho.Yaye Washing Station is equipped with immaculate washing facilities,\u003cbr\u003ehundreds of raised beds, and numerous fermentation barrels, all ready to process\u003cbr\u003ecoffee from the hundreds of growers in the surrounding villages. Attention to detail\u003cbr\u003ehas put Yaye on the specialty coffee map. Along with its focus on quality, Testi\u003cbr\u003eCoffee is also committed to serving the coffee-growing communities surrounding\u003cbr\u003etheir washing stations throughout the country. Testi emphasizes education, building\u003cbr\u003eschools, and providing school supplies to the youth. The Odakko Project premium\u003cbr\u003egoes toward this social program.Testi estimates that 40% of green defects are caused by contaminants or exposure to harmful fungi during processing, so\u003cbr\u003ecleanliness is prioritized at every step. All Yaye staff wash their hands and all\u003cbr\u003eequipment, including floater tanks, picking baskets, drying beds, and shade nets,\u003cbr\u003ebefore coffee passes through. The coffee cherries themselves are washed with\u003cbr\u003epotable water, rather than river water. Clean processing creates a clean cup.The\u003cbr\u003eOdakko Project cherry was collected from producers at elevations ranging from\u003cbr\u003e2150 to 2300 MASL within a 10-km radius of the washing station, who were all\u003cbr\u003eidentified as growing the 74518 variety. To manage the processing logistics, the\u003cbr\u003ecoffee was harvested over a four-day period. Each day’s yield was collected\u003cbr\u003ebetween 3:00 and 7:00 PM to prevent uncontrolled fermentation. The cherries were\u003cbr\u003eimmediately transported to Yaye and immersed in water, where any floaters were\u003cbr\u003eremoved. The cleaned cherries were then poured onto the drying beds, 300 kilos\u003cbr\u003eper bed, and sorted by hand to a strict tolerance of 95% full-ripe and 5% overripe to\u003cbr\u003ebalance sugar content and complexity.After sorting, the raised beds were covered\u003cbr\u003ewith a shade net to slow down the drying process. In fact, the drying beds used are\u003cbr\u003esituated in an area of greater wind circulation and less direct sunlight compared to\u003cbr\u003ethe rest of the station’s drying beds. This extends the drying time to 28 days,\u003cbr\u003ecarefully reducing the seed’s moisture content to an optimal 12%, maximizing flavor\u003cbr\u003edevelopment, transformation, and preservation. Following the 28 days, the dried\u003cbr\u003echerries are removed from the raised beds and rested for six weeks before being\u003cbr\u003edelivered in air-tight GrainPro bags to Testi’s mill in Addis Ababa. Every step is\u003cbr\u003edeliberate, resulting in cups with notes of jammy red fruit balanced by dark\u003cbr\u003echocolate, red wine acidity, and mild sugary sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess: Natural Special Prep\u003c\/strong\u003e\u003cbr\u003eGrade 1 - Yaye - Special Prep - Odakko Project - Variety 74158\u003cbr\u003eWith the special prep (what the producers generally call “Premium” in Ethiopia) the cherries are collected from a limited\u003cbr\u003enumber of small-holder farmers. 90% of the cherries are perfectly picked, the right red color. 5% semi red and 5% overripe. All\u003cbr\u003eof it is processed and stored it separately from the other lots. They generally produce a very small number of bags in this way\u003cbr\u003eevery year. In most instances, cherries used to produce these lots are collected from a day lot (picked in one day). Natural\u003cbr\u003ecoffees in Ethiopia are first sorted for ripeness and quality before being rinsed clean Then they are spread on raised drying\u003cbr\u003ebeds or tables, where they will be rotated constantly throughout the course of drying. Drying can take an average of 8–25\u003cbr\u003edays, depending on the weather.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVariety: Variety 74158\u003c\/strong\u003e Grade 1 - Yaye - Special Prep - Odakko Project - Variety 74158\u003cbr\u003eVariety 74158 belongs to a group of selections from the Jimma Agricultural Research Center (JARC). The “74” prefix refers to the\u003cbr\u003eyear of selection (1974), and “158” is the accession number. This system was used to catalog and identify disease-resistant or\u003cbr\u003eagronomically promising accessions collected from the wild or farmers’ fields.\u003c\/p\u003e","brand":"R Ki Coffee Lab","offers":[{"title":"200g","offer_id":46566290129054,"sku":null,"price":24.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0433\/5252\/2910\/files\/YayeOdakko74158N.jpg?v=1772140803","url":"https:\/\/www.rkicoffeelab.com\/es\/products\/ethiopia-yaye-odakko-project-74158-natural","provider":"R Ki Coffee Lab ","version":"1.0","type":"link"}