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Tome

Ethiopia - Guji - Uraga - Tome - Grade 1 - Natural

HeirloomNatural

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Collected by the four Edema brothers, with whom we maintain excellent relations

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

It is collected by the 4 Edema brothers, with whom Belco has an excellent relationship. They run Oboleyan, which means "brother" in the Oromia language. 

Oboleyan collects its natural coffee from producers in the region 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.

In total, almost 300 farmers deliver their cherries to the Tome station. These are harvested in 3 batches, starting in October. At this time of year, the harvest is still low, and the bulk of the harvest takes place in November, until mid-December for the last pass.

A total of 100 people work at the Tome station. Once it arrives at the station, by horse or car, the coffee is sorted for 2 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 7am. The operation is repeated until the desired moisture content of around 11% is reached.

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  • Origin

    Ethiopia
  • Zone

    Guji
  • Terroir

    Uraga
  • Farm

    Tome
  • Exporter

    OBOLEYAN
  • Species

    Arabica
  • Variety

    Heirloom

  • Process

    Natural

  • Drying

    Drying beds

  • Packaging

    60kg - Jute bags

  • Altitude

    2100 - 2250
  • Harvest period

    November - January
  • Type of harvest

    Manual

Zone Guji

The origins of coffee in Guji go back several centuries, with wild varieties growing naturally in the region's forests. Local communities, mainly of the Oromo ethnic group, used coffee in their traditional practices long before it was commercially exploited. 

For a long time, the Guji appellation was included in the Sidama appellation. In order to better distinguish the quality of the coffee produced here, this designation was separated by the Ethiopian authorities in the 2000s. This new designation makes it possible to refine the traceability of Ethiopian coffees and, above all, to better reflect their quality in terms of taste and typicality in the cup. 

Today, the Guji appellation produces some of the finest coffees in the world. Coffee here is an ancient crop, grown on hilly plateaus in a dense forest or semi-forest environment, where the diversity of endemic species provides optimal shade for the coffee trees and contributes to the fertility of the soil.

Meet OBOLEYAN

Learn more

A few words about OBOLEYAN

As a producer and exporter, Oboleyan has been in existence since 2018. The company was founded by Tariku Edema. Oboleyan means "brother" in Oromo, to emphasise that it is a family company. Tariku Edema runs Oboleyan with his brothers Wendimu, Demelash and Anteneh. Between them, the 4 of them have decades of experience in export, post-harvest coffee processing and warehouse management. Since its creation, Oboleyan has specialised in the production and export of plain and washed coffee from the Guji and Sidama regions.

Prior to 2018, the Edema brothers acted as coffee suppliers for the Ethiopian coffee exchange for 15 years. The relaxation of government regulations in 2018, allowing increased private participation in coffee exports, presented an opportunity, leading to the formation of Oboleyan Coffee Export PLC.

The company has 7 drying stations and 3 washing stations, and exports around 500 tonnes of plain coffee and 200 tonnes of washed coffee. Oboleyan's goal for 2030? To develop into a benchmark company for Guji and Sidama coffees! 

Analyzed to the nearest gram

Find detailed physical and sensory analyzes of your coffee in the quality sheet with:

  • Density
  • The humidity level
  • Water activity
  • Colorimetry
  • The sieve
  • The nature of the defects
  • The score and its details
  • The aromatic profile (downloadable)
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