More about this coffee and its origins
On his 8 hectare farm in the highlands of Guji, Ocholo Bedecho tends a garden of heirloom Ethiopian coffee trees.
His ripe coffee cherries are processed at the nearby Arsosala washing station, where they are pulped on the same day and then fermented in open air tanks for 8-12 hours. After washing with fresh water, the coffee is dried on raised beds for two to three weeks depending on the weather.
A proud father of two daughters and six sons, Ocholo’s coffee production has enabled him to educate all of his children, who now work alongside their father on the farm.
Origin Details:
· Region: Guji
· Country: Ethiopia
· Varietals: Mixed heirloom Ethiopian varieties
Processing: Grade 1, washed
