Ethiopia - Oba Toli Natural

SKU:
€17.00
17 85 €17.00 - €85.00
Unavailable
per item

Origin: Ethiopia

Region: Gera, Jimma

Cooperative: Oba Toli

Drying Station: Oba Toli

Cultivars: Metu Bishari Selection

Altitude: 1970 masl

Process: Natural

Screen: 14+

Moisture: 11.5 %

Density: 0.698 g/ml

Cupping Score: 86.4

Cupping Notes: Raspberry, vanilla, whiskey, raisins

​TRACEABILITY

​The Oba Toli cooperative is located in the Gera Forest Reserve, Jimma. In fact, it is one of the few coffee coops in this remote forested area, and the small clearing for its processing site is quite easy to see on a map of the area, amidst the sea of green that surrounds it. Oba Toli is one of the newest cooperatives integrated into the administration of the Kata Maduga Union. The Union administers and coordinates the agronomists and managers of each of the 37 cooperatives it works with, but it also has an assigned business advisor who helps the cooperative manage its debt, reinvest in quality improvements in the factory and verify the distribution of income for all its members (coffee farmers).
 
Oba Toli is a small cooperative compared to other excellent cooperatives in the Jimma region. It has a total of 120 members, of which 81 are men and 39 are women. This dry processed lot impressed us at the cupping table with its sweetness and cleanness, as well as its intense raspberry, vanilla and raisins notes. For the first time in Ethiopia, we have selected a Grade 4 lot, but we requested to be dry milled as Grade 2, so it is an excellent opportunity for those roasters who want to enjoy the classic Ethiopian natural cup profile, with a price-quality ratio that the Grade 1s this season cannot provide and without too many physical defects.
 
​The natural process is respectful with the environment because it does not require water and develops extremely sweet and fruity flavours with a heavy body, when it is produced with care, experience and attention. The drying station at Oba Toli works separately from the washing station. The process is carried out in an area full of African beds. These beds are built mostly of bamboo poles at waist height, and are covered with a material such as a nylon net to allow the air to flow between the cherries and dry them evenly. The farmers arrange the cherries in very thin layers and rotate them constantly for several days. At night, or in case of rain, the coffee is covered with huge sheets of plastic. When the cherries are dry and the process is complete, these are taken to a dry mill for hulling and grading in Addis Ababa.

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