Tome - Ethiopia - Natural Heirloom

Flavor: Peach, honey biscuits, floral

Cupping score: 87+

Origin: Ethiopia

Region: Guji 

Producer: Oboleyan

Varietal: Heirloom

Process: Natural

Altitude: 2100 - 2250 MASL

Roasted for: Filter - Light roast

ABOUT

This coffee was produced in the Uraga woreda, specifically in the Tome kebele, where the best Guji beans are found, and Oboleyan has a drying station.

The four Edema brothers collect it; they run Oboleyan, which means "brother" in the Oromia language. Oboleyan collects its natural coffee from regional producers at an altitude of over 2000m. They grow their coffee in the traditional way, usually in combination with ensät, on small plots of orchard land, which they take great care of.

A total of 100 people work at the Tome station. Once the coffee arrives at the station, by horse or car, it is sorted for two days on drying beds.

The coffee then dries for 12 to 15 days. Every noon, station employees mix the coffee to ensure even drying and cover it to avoid direct sunlight. It is uncovered the next day at around 7 am. The operation is repeated until the desired moisture content of around 11% is reached.