Okoluu

A lovely Ethiopian natural coffee with a perfect balance of mouthwatering berries and sweet chocolate.

The 33 farmers in Okoluu Farmers’ Group cultivate coffee trees at the dizzying altitudes of 2,000 to 2,150 meters above sea level. The trees on the approximately 2 hectare farms are between 1 and 7 years old. Farmers are increasingly embracing disease resistant and higher yielding varieties that are helping to improve and advance the way they farm.

Cultivation

The farms contributing to this lot are certified organic.

Farming methods in Guji remain largely traditional. Guji farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.

Harvest & Post-Harvest

Farmers selectively handpick their cherry. Ripe cherry is laid to sundry on raised beds. Farmers turn drying cherry frequently to promote even drying. It takes approximately 2 to 3 weeks for cherry to dry.

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.