High in the Uraga woreda of Guji Zone, in the Tabe Burka kebele, at an exceptional altitude of 2,330 meters above sea level, Oboleyan Coffee Export PLC produces natural coffees. The region is surrounded by dense forests, with 1,650mm of annual rainfall spread across nearly nine months of the year. The soil is loamy and fertile, with a pH range of 5.5–6.5 – ideal for Arabica cultivation. To maintain soil health and prevent erosion, farms are intercropped with leguminous plants, and compost preparation is a key practice, aligning with Oboleyan's path toward organic certification.
This lot features 74110 and 74112 – heirloom landraces known for their disease resistance, high yield potential, and exceptional cup quality. These varieties are well adapted to Guji's high-altitude microclimate.
The harvest takes place from November to February, with selective handpicking ensuring only the ripest cherries are selected. The cherries are then sun-dried on raised African beds for 15–20 days, turned regularly to ensure even drying. This traditional natural process allows the fruit's intrinsic sweetness and complexity to fully develop.
Oboleyan Coffee Export PLC was established in 2018 by four brothers: Tariku Edema, Wendimu Edema, Demelash Edema, and Anteneh Edema. The name "Oboleyan" means "brothers" in the Oromo language – the language of the region where over 70% of Ethiopia's coffee exports originate.Before forming Oboleyan, the family had been in the coffee business for 15 years as coffee suppliers to the Ethiopian Commodity Exchange (ECX). When the government relaxed regulations in 2018, allowing private entities greater participation in the export industry, the brothers seized the opportunity to launch their own export company.
