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Sakicha Natural Grade 1 - guji, ethiopia

Quick Facts

Producer: Oboleyan Coffee - which is owned and run by the Edema family; who work in collaboration with about 600 farmers in the Sakicha kebele (community)

Country: Ethiopia

Region: Kercha, Guji

Elevation: 1,800 - 1,950 m.a.s.l.

Variety: Bishari Selections - 74110, 74112, and 74158. -as well as other Indigenous Ethiopian Landraces

Process: Natural

Harvest: October - December

Overview

Sakicha is a community in Kercha Ethiopia; and is known for its high elevations and bright crisp natural processed coffees.

The Edema family's Sakicha processing site was established over 20 years ago and is one of their most recognized sites for the quality of its natural coffees.

The Edema family who have lived in this area of Guji for generations feel a particular responsibility to the farmers they work with here, and provide training on the best practices for growing and harvesting coffee- and work hard to collaborate closely with over 600 farmers from Sakicha.

History

The Edema family's roots go back generations to the Kercha woreda (district) in Guji, and for much of this time, coffee has been at the core of this large family. Two generations ago, the Edema family set up some of the first coffee processing sites in the Uraga and Kercha woredas of Guji, and today the third generation of the family now owns and operates over 20 coffee processing sites in Guji.

Not only do they run these sites, but they also export coffee through 4 separate family companies, that are all run by 29 brothers of the family.

Oboleyan is one of the companies run by the Edema family, which is very fitting because Oboleyan translates as "brothers" from the Oromo language of Ethiopia.

Oboleyan was formed by 5 of the 29 brothers, who's names are; Tariku, Wendimu, Demelash, Wendafrash, and Anteneh. Tariku, is the General Manager - Wendimu and Demelash are in charge of the coffee processing and farm management - and Anteneh and Wendafrash run the coffee warehousing.

When these 5 brother started Oboleyan, they started by building coffee processing sites in the early 2000's, but the coffee from those early sites went through the old auction system or the commodity exchange and the family had limited interaction with the final buyers.

When the laws in Ethiopia changed in 2017/18 to allow direct exportation, Oboleyan set up their export operations and have been working hard to improve their quality and work more closely with roasters around the world.

Flavor Notes

Strawberry Jam, Citrus, Blackberry, Cocoa

This natural processed lot is crisp, clean, and structured. The initial fragrance is mellow for a natural, but opens up especially a few days after roasting. Look for Red berry notes of Strawberry and Cherry, that are mixed with tart Blackberry. With a dry, crisp, light Citrus acidity, medium light body, and dry sweet cocoa finish- this is a clean and not overly wild natural.

Processing Information

Natural

Once coffee cherries are brought to the Sakicha processing site, they are laid out in thin layers, hand sorted, and dried on raised beds for approximately 15-21 days depending on weather. During this time the coffee cherries are constantly turned throughout the day to ensure even drying.

Regional Informaton

Kercha, Guji

Located just south of the the Gedeb woreda (district) of Yirgacheffe, and between the woreads of Hambela Wamena and Bule Hora, Kercha is located in what is called Western Guji.

The coffee farmers in Kercha have an average 2 hectares of coffee, and are considered "garden" farmers- which means their farms are located around their house and generally are smaller than what would be considered an "estate" farm.

Most of the coffee in Kercha is grown with a fair amount of shade coverage, and farmers here generally are growing a few other subsistence crops for their own consumption.

Credits:

Oboleyan Coffee