Oboleyan - Ethiopian (250g)
Oboleyan - Ethiopian (250g)

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Oboleyan - Ethiopian (250g)

The Tabu Burka washing station is located in Eastern Guji, at 1900 masl. It was established in 2006 by Tadesse Edema, who still runs the station today. Tadesse is from a well known coffee family in the area, which is one of the reasons he feels he has been successful. This means that the farmers in the area respect him as a producer himself, and trust him to have their best interests at heart during processing and finally selling the coffees. Tadesse was also one of the first to open a station in the small community, so being early to the game has meant he has had longer to build a relationship with the smallholder farmers in the area.

At Tabu Burka, the coffees are processed in a rather typical fashion for Ethiopia, carefully selected first through floating channels, depulped and fermented for approximately 40 hours, before a second sorting and washing. The coffee is then transferred to drying beds and dried to a moisture content of 11.5% which takes between 8 and 12 days depending on weather conditions. The coffee is then sent to the Ethiopian capital Addis Ababa to be dry milled, which involves a further sorting, and milling to remove the hard outer ‘parchment’ layer from the seed. When asked about what makes his coffee special, Tadesse mentions his careful practices in the mill, and the young tree stock in the area, but again mentions the relationship he has with the farmers around the station, making sure they understand the push for quality and the rewards they can have in return for this.

  • Producer: Tadesse Edema
  • Region: Guji - Ethiopia
  • Altitude: 1900 masl
  • Varietal: Heirloom
  • Process: Washed
  • Harvest: December 18
  • Tasting Notes: Peach, mandarin and lemon curd.