About This Coffee
Farmers in Dogo, in Western Guji, has ideal microclimate conditions to produce sweet, dense cherry. The high altitudes of 2,100 to 2,200 meters above sea level create the warm days and cools that, when combined with excellent rain fall, fertile soil and quality-oriented processing, produce an unparalleled coffee.
Oboleyan Coffee Export PLC operates washing stations in Dogo that collect cherry from producers and process Natural and Fully washed coffees with a focus on producing excellent quality.
Cultivation
In addition to coffee, corn and enset (false banana) are also grown on the farm.
Harvest & Post-Harvest
Farmers selectively handpick ripe, red cherry and deliver it to Oboleyan’s washing stations. At intake, ripe, red cherry is selected and placed on raised beds. Workers rake cherry frequently to ensure even drying. It takes approximately 12 to 15 days for cherry to dry. Once dry, cherry rests in warehouses at each station for 2 to 3 months and is then milled and prepared for export.
About Guji
Guji coffee has only recently been distinguished from neighboring Sidamo and Yirgacheffe. However, due to their incredible quality and unique profiles, they are quickly gaining international recognition.
The Guji region receives ample rainfall and is marked by steep mountainous terrain: perfect conditions to support the vast array of coffee grown here.
Coffee in Ethiopia
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.