Odola is a new washing station for us, but the region of Uraga we love and know well. This is one of our highest scoring selections from this year’s purchasing tables, and we've been looking forward to releasing this coffee ever since. In the cup we find watermelon candy, sparkling lemonade, and peach.
Ethiopian Landrace
Uraga, Guji
2,100 masl
January, 2021
Hand picked at peak ripeness. Floated to further remove defects. Depulped. Grade 1 density separated. Wet fermented for 12-14 hours. Dried on raised beds for 10-12 days.
ABOUT ODOLA TEBEAROWACHO
This a new washing station for us, however, we have worked extensively in the region of Uraga for many years now. This is a newer washing station in the area, having been built in 2016. As with most washing stations in Ethiopia, all of the coffee that makes up this lot comes from smallholding producers who harvest from personal gardens surrounding their homes, as well as wild coffee being grown close by. The average size of these small gardens is around .5 to 2 hectares (1.2 to 5 acres).
ABOUT ETHIOPIAN LANDRACE
Ethiopia is widely acknowledged as where coffee originated, and its production continues to represent about 10% of the country’s gross domestic product. Estimates guess that there are potentially up to thousands of varieties growing in Ethiopia, making it home to the most coffee biodiversity of any region in the world. Given the tradition of coffee production in Ethiopia and the political interworkings of the Ethiopian coffee trade, it is extremely difficult to get single variety coffee lots from Ethiopia. This is changing, albeit very slowly. Most Ethiopian coffees are blends of the many Ethiopian varieties, and referred to simply as 'Ethiopian Landrace'.
Pricing Details
Farm Gate (Local)
31 Birr/KG
Farm Gate (USD)
~$4.69/KG
FOB
$7.27/KG
FOT
$10.68/KG
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.