Okoluu, Ethiopia - Espresso

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-process espresso from the Guji region of Ethiopia showcases the work of Okoluu Farmers' Group, cultivated at 2000–2150 meters. Father Carpenter has roasted this lot to highlight strawberry, cream, and rose notes—a flavor profile typical of naturally processed coffees, which tend toward brighter, fruit-forward character. Guji's elevation and terroir contribute to the complexity that allows such delicate floral and berry characteristics to emerge.

The combination of sweetness and florality here reflects the potential of Ethiopian Guji-grown coffees to balance fruit intensity with aromatic refinement. As an espresso format, this lot invites exploration of how concentrated extraction might intensify these signature notes. Reference the flavor wheel to map where strawberry, cream, and rose sit within the broader sensory spectrum.