Okoluu, Ethiopia - Filter

Grown between 2,000 and 2,150 metres above sea level in Ethiopia's Guji region, this natural processed lot comes from the Okoluu Farmers' Group, a collective of 33 smallholder producers farming approximately two hectares each. The combination of high altitude, traditional cultivation methods and careful drying produces a coffee with remarkable clarity and complexity.

Coffee cultivation in Guji remains largely unchanged. Farms are typically intercropped with food crops, chemical inputs are rarely used, and nearly all work is carried out by hand. Ripe cherries are selectively harvested before being dried on raised beds for two to three weeks, with regular turning to ensure even drying.

The result is a coffee that balances ripe berry sweetness with floral aromatics, bright citrus notes and a lingering creamy finish.

Tastes Like: Strawberry, Cream, Rose Origin: Okoluu, Oddo Shakiso, Guji, Ethiopia Producer: 33 members of the Okoluu Farmers' Group Varieties: JARC Varieties, Local Landraces Process: Natural Altitude: 2,000–2,150 masl

This natural-processed Ethiopia from the Guji region comes from the Okoluu Farmers' Group and sits at 2000–2150 meters elevation. Father Carpenter has brought out strawberry, cream, and rose—a layered profile typical of coffees processed via the natural method, where extended fruit contact can amplify sweetness and floral aromatics. The combination of bright berry notes with creamy body and delicate florals suggests a coffee that balances the exuberance of its process with varietal refinement. Refer to the flavor wheel for guidance on identifying these tasting dimensions in your cup.