ENVENOMOUS HEX, Ethiopia

Blackberry, Apricot Jam, Bergamot

This lot is produced by smallholders contributing to the Odakko Project, centred around the Yaye Washing Station in Sidama. The project was developed through a multi-year collaboration focused on isolating a single-variety expression with full traceability, moving away from regional blending toward controlled, site-specific lots. Approximately 50 producers within a tight radius supply cherry, each selected for consistency and alignment with strict quality parameters.

Harvest is managed across a condensed window, with cherries delivered in structured daily lots between late afternoon and evening to reduce the risk of uncontrolled fermentation. Selection is deliberate, targeting a narrow ripeness band to balance sugar development and structural integrity. This level of coordination at smallholder scale is uncommon, forming a clear point of difference in both consistency and intent.

Grown between 1,995 - 2,300 MASL, the elevation slows cherry maturation, increasing density and reinforcing clarity within the seed. JARC 74158, developed by the Jimma Agricultural Research Center, is established for its resistance to coffee berry disease and its ability to maintain structure and definition under high altitude conditions.

Processing follows a Special Prep Natural protocol at Yaye Washing Station. Cherries are sorted on intake, floated to remove defects, and hand-selected again before drying. The coffee is placed on raised beds in controlled layers, often under partial shade to extend drying time and protect the seed. Drying is extended to ~28 days with consistent turning and airflow management, followed by a resting period of ~6 weeks prior to milling. Each stage is executed with precision, preserving integrity from harvest through to final preparation.