The fruited smell of this coffee is apparent from the moment the bag is opened. This coffee has many of the hallmarks of classic Ethiopian preparation, including small size, high density, and stable moisture and water activity readings.



I used a pretty standard incremental increase in heat application through this roast, and found the results generally positive. I noticed that the consistency of color changing at the beginning of Maillard reactions was a little inconsistent, so to help even this out I made an effort to elongate caramelization after first crack. The roast cupped bright and fruity, and while it won’t win every beauty pageant, it’s certainly a well-above average quality grade 4 natural, and a steal as a Fair Trade and Organic blending or espresso option.

Origin Information

Oromia Coffee Farmers Cooperative
Indigenous heirloom
Oromia Region, Ethiopia
October – December
1,550 – 2,200 meters
Full natural and dried on raised beds
Fair Trade, Organic

Background Details

This coffee is sourced from family-owned farms organized around the Oromia Coffee Farmers Cooperative (OCFCU), an umbrella organization established in 1999 to support a sustainable coffee supply from cooperatives in the Oromia region of Ethiopia. OCFCU supports 274 cooperatives with more than 250,000 farmer-members, accounting for sixty-five percent of Ethiopia’s total coffee production. Premiums from coffee exports are returned directly to farmers, and also fund organic farming programs, mill equipment purchases, and food security programs. OCFCU has established a central cupping lab to support quality control and a members’ bank that provides pre-harvest financing.