Producer and Region

This coffee comes from the Uraga Woreda in Ethiopia, specifically Gogogu Kebele – an area renowned for producing some of the finest Guji coffees. Here, the Oboleyan drying station is operated by the four Edema brothers. Oboleyan means "brother" in the local Oromia language, reflecting the close-knit, collaborative spirit of the project.

Cultivation and Processing

Cherries are grown at altitudes above 2000 meters by around 400 smallholder farmers, who cultivate their land traditionally, often intercropped with ensät, a local food plant. Thanks to years of experience and training, farmers in the region demonstrate impressive expertise and care. 

Once delivered to the station (which employs around 70 seasonal workers and uses 80 drying beds) the cherries are carefully hand-sorted over two days before being dried for 12 to 15 days on raised beds. The coffee is turned every day at noon to ensure even drying and is protected from direct sunlight throughout the process. 

Flavour

This coffee showcases all the beautiful characteristics we look for when sourcing natural coffees from Ethiopia. It offers an abundance of florals, perfectly balanced by a deep and complex sweetness reminding us of candied peach and elderflower. Expect a full-bodied, super creamy espresso that truly highlights its Ethiopian terroir.