Process: Washed
Region: Haro Wachu, Uraga, Guji
Producer : Ocholo Bedecho
Varietal: Heirloom Ethiopian Varieties
Altitude: 2200-2300 MASL
This coffee comes from Mr. Ocholo Bedecho’s 8 hectare farm in the Urga district of Guji, Oromia, located 12 km from the small town of Haro Wachu. His farm is one of the largest in the district. Mr. Ocholo grows coffee alongside vegetables and Enset for daily use, and his family works full time on the farm. Through coffee cultivation, he has been able to send all of his children to school, while they help on the farm whenever possible.
The coffee is hand picked at peak ripeness and depulped on the same day. It is then fermented for 8–12 hours in open air tanks, washed in water channels to remove the mucilage, and dried on raised beds for 5–15 days depending on the weather. This careful washed process brings out the vibrant and complex flavors of Ethiopia’s native heirloom varieties.
Part of the Single Farmer Project, this lot is fully traceable to Mr. Ocholo. Launched in 2012, the project supports Ethiopian farmers by allowing them to negotiate their own prices, receive premiums directly, and have their names attached to every contract. It celebrates sustainable farming, transparency, and the people behind the coffee.
Tasting notes: Cooked apricot, fresh bergamot and bright orange, with clean fruit like sweetness and gentle, tangy acidity. A lively and expressive Guji coffee, reflecting both the care of the farmer and the richness of the land
Process: Washed
Region: Haro Wachu, Uraga, Guji
Producer : Ocholo Bedecho
Varietal: Heirloom Ethiopian Varieties
Altitude: 2200-2300 MASL
This coffee comes from Mr. Ocholo Bedecho’s 8 hectare farm in the Urga district of Guji, Oromia, located 12 km from the small town of Haro Wachu. His farm is one of the largest in the district. Mr. Ocholo grows coffee alongside vegetables and Enset for daily use, and his family works full time on the farm. Through coffee cultivation, he has been able to send all of his children to school, while they help on the farm whenever possible.
The coffee is hand picked at peak ripeness and depulped on the same day. It is then fermented for 8–12 hours in open air tanks, washed in water channels to remove the mucilage, and dried on raised beds for 5–15 days depending on the weather. This careful washed process brings out the vibrant and complex flavors of Ethiopia’s native heirloom varieties.
Part of the Single Farmer Project, this lot is fully traceable to Mr. Ocholo. Launched in 2012, the project supports Ethiopian farmers by allowing them to negotiate their own prices, receive premiums directly, and have their names attached to every contract. It celebrates sustainable farming, transparency, and the people behind the coffee.
Tasting notes: Cooked apricot, fresh bergamot and bright orange, with clean fruit like sweetness and gentle, tangy acidity. A lively and expressive Guji coffee, reflecting both the care of the farmer and the richness of the land
