Welcome to the Odd Bean collection. This project started from the idea of wanting to find a home for all the beans in our roastery that are waiting for someone to enjoy them. At the end of every week, we end up with small batches of leftover coffee beans that are carefully packed and willing to wake you up in the morning.

This is one of our ways to pursue a no-waste lifestyle and to give a longer life to the so-called odd beans. <3

Earliest roast date: 22.07.2024

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Structured, juicy and round with notes of dried apricot, grilled pineapple and brown sugar. Lingering florals. 

Origin: Ethiopia
Region: Gedeb
Producer: Smallholder farmers
Elevation: 2150 masl
Variety: Ethiopian heirloom
Process: Washed

Roasted for: Filter


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The first Ethiopian lots for the season are here and they were definitely worth waiting for. 

This washed lot comes from the region of Lalesa, one of the finest coffee producing areas in Gedeo known for its dense layered semi forest vegetation including “false banana” trees and shade grown coffee trees. Lalesa is a great example of best practices in coffee growing agro-ecology.
The cherries are delivered and processed at a wet mill owned by Alemayehu Tilahun, a local who started working in coffee almost 20 years ago. He built his wet mill in 2018, with the hope of purchasing red cherries exclusively from the nearby farmers of Lalesa and he attributes his success to the relationships he has cultivated within the community & farmers surrounding his washing station.

The cherries are collected manually and hand sorted later. They are placed directly in the hopper that is connected to the pulping machine (a traditional Agaarde Disc Pulper). The coffee flows from the hopper down to the pulper, and the pulper removes the skin and pulp. The machine is designed to conduct grading of high and low quality (1st and 2nd), based on density.

The coffee is then fermented under water in tanks for an average of 72 hours, but any time frame between 48 - 100 hours is within the norm. The coffee is graded again in channels, so that the cherries of lower quality (with a lower density) will float. They are removed, leaving the denser, higher quality beans to be separated as higher-grade lots.

The parchment is soaked in clean water and then dried on raised beds for approximately 8 - 20 days.