What we have here are three exceptional coffees from the same processing center, each crafted using a different post-harvest method: Natural, Washed, and Honey. All three coffees are processed at the renowned Tebe Burka washing station, a facility founded in 2007 by five brothers with deep roots in Ethiopian coffee.

In the local Oromic language, “Tebe Burka” means “fertile land,” a name that reflects the region’s rich soil and ideal coffee-growing conditions. While the model of private washing stations purchasing cherries from surrounding smallholders is common in Ethiopia—particularly in Guji, Sidamo, and Yirgacheffe—the Edema family has distinguished itself with an unwavering commitment to quality. Their expertise spans over 30 years of coffee processing in the Guji and Shakiso zones. Their recognition at the 2019 AFCA Taste of Harvest, where they earned first place for shade-grown coffee, speaks to their pursuit of excellence.

These coffees are exported by Oboleyan Coffee Export, a family-owned business whose name—“Oboleyan”—translates to “brothers” in Oromo. The company was formed by five brothers: Tariku, Wendimu, Demelash, Wendafrash, and Anteneh Edema. Each plays a vital role in the operation. Tariku leads the business, Wendimu and Demelash manage processing and farm operations, Wendafrash oversees exports, and the youngest, Anteneh, handles warehousing and storage.

The Tebe Burka washing station is located in the Uraga woreda, part of the Guji zone, and sources cherries from approximately 300 smallholders in the nearby village of Tebe Burka. Most farmers own less than 3 hectares of land, with coffee cultivated at elevations ranging between 2,000 and 2,200 meters above sea level. During harvest, these farmers deliver ripe cherries to the station, where they are meticulously sorted and then processed using one of three methods—each bringing out a distinct character and flavor profile that showcases the complexity and potential of Guji coffee.

Natural Process :
"Upon grounding, the aroma bursts with strawberry, white peach, and purple grape. The palate opens with lush, jammy fruit tones of mango and grape, followed by vibrant strawberry sweetness. Bergamot adds a citrus lift, rounding out this cup's rich, fruity, and expressive character."

Upon selection of ripe cherries, the coffee is first placed inside a water tank where floaters and debris are removed. Only the dense cherries that sink to the bottom are selected for further processing. These selected cherries are then carefully laid out on African raised beds and left to dry for two to three weeks, depending on the weather conditions, until they reach the optimal moisture level. Once dried, the coffee cherries are dehulled to remove the outer layers, and then rested for an additional five weeks. This resting period allows the beans to stabilize and develop a more refined flavor profile before being packed for export.

Washed Process :
"Upon grounding, the aroma reveals zesty lemon peel and floral bergamot. On the palate, notes of white peach and frangipani blossom unfold gracefully, with bergamot returning on the finish. The cup is bright, clean, and delicately floral, offering a refined and structured experience."

During the harvest, cherries are meticulously hand-picked to ensure only those at peak ripeness are selected. Once collected, the cherries are soaked in water to separate low-density floaters from the denser, higher-quality cherries. The selected cherries are then depulped on the same day and undergo a 72-hour fermentation process to break down the mucilage. After fermentation, the parchment coffee is thoroughly washed and moved to African raised beds for drying. This sun-drying phase lasts between 10 to 12 days, allowing the beans to gradually reach their ideal moisture content while preserving clarity and flavor complexity.

Honey Process :
"Upon grounding, the aroma is filled with lychee, white peach, and lemon peel. On the palate, juicy white peach and lychee are complemented by creamy notes reminiscent of peach Calpis. Jasmine and gardenia florals bloom mid-sip, creating a sweet, silky, and elegantly aromatic profile."

The Honey process demands meticulous attention to prevent over-fermentation, as the parchment retains a significant layer of mucilage. To manage this, the coffee is initially dried under a canopy with controlled airflow, allowing a gradual and even drying within the cellular structure. This shaded drying stage typically lasts 4 to 5 days. On the sixth day, the parchment is moved into direct sunlight for sun-drying. The total drying process spans 3 to 4 weeks, ensuring the coffee reaches its optimal moisture content. Once dried, the parchment is rested for an additional 2 weeks to stabilize before undergoing the hulling process.

Variety : 74110
Altitude : 2100-2200 masl
Origin : Uraga