Oboleyan Coffee was founded in 2018 by the Edema siblings: Tariku, Anteneh, Wondimu, and Demelash. The name Oboleyan means “siblings” in Afan Oromo, a direct reflection of the family behind the company. Tariku and Anteneh represent the third generation of a Guji coffee family, continuing the legacy built by their father in the region’s coffee sector.
This lot comes from Baldicha hamlet, within Tabe Burka and Tobitu, in Uraga, Guji. Oboleyan works with 148 smallholder outgrowers, whose farms range from 1 to 4 hectares. Coffee is grown in a traditional garden system, surrounded by shade trees and other crops, using agroecological methods without chemical inputs.
The farms sit between 1900 and 2300 m a.s.l., with most located between 2000 and 2200 m a.s.l. The dominant varieties are Kurume, 74110, and 74112. Together, they bring a clear Ethiopian identity to the cup, combining floral aromatics, citrus brightness, and layered stone fruit sweetness.
This is Oboleyan’s first honey processed lot. After collection, the cherries are pulped, then dried on African raised beds for around three weeks. The dry harvest season and the high elevation of the wet mill support slow, even drying, creating an elegant cup with apricot sweetness, bergamot brightness, orange blossom aromatics, and a lemon tea finish.
