Filter | Ethiopia | Guji | Arsosola | Mr Ocholo Bedecho
- Regular price
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$23.00 - Regular price
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- Sale price
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$23.00
Fruity - Blueberry - Raspberry - Cola
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A fruit bomb that is sure to impress!
Ethiopia is, for many, the birthplace of coffee, with legends tracing its discovery to Ethiopia’s highlands as early as the sixth century. With this impressive history and literally thousands of coffee varieties, Ethiopian coffees are incredibly diverse and 100% delicious.
This natural processed coffee from Ethiopia's Guji region is sure to impress. Enjoy a cup bursting with jammy blueberry, raspberry, and a hint of cola notes—truly scrumptious!
So, what makes this coffee extra special? 
This naturally processed coffee is grown by Mr. Ocholo Bedecho at 2,200 metres in the beautiful Haro Wachu kebele of southern Ethiopia.It’s part of the Single Farmer Project, meaning every cup is traceable back to the farmer who nurtured it. It’s not just delicious — it’s a genuine farm-to-cup experience that supports the farmers directly.
After harvest, the coffee is dried with the coffee cherry left intact. This process allows the beans inside the cherries to soak up all those tasty flavours and sweetness from the surrounding fruit flesh. Totally yummy. You’re going to love it!
And because this coffee is so delicious, we also roast it as a medium roast for espresso lovers.
| Chocolatey |  |
Wild & fruity |
| Mild acidity |  |
Bright |
| Light roast |  |
Dark roast |
Suggested Brewing Methods:
More amazing stuff to know.
About this coffee.
- Grower: Mr Ocholo Bedecho
- Origin: Ethiopia, Guji Zone, Uraga woreda
- Washing station: Arsosola
- Processing method: Natural
- Varietal: Arabica (Ethiopian Heirloom)
- Altitude: 2200 - 2300 MASL
How to brew.
We recommend drinking this Ethiopian filter coffee as V60 pour-over or batch brew for a cleaner cup with a lighter mouthfeel which lets the coffee flavours and acidity shine. If you are after a slightly bigger mouthfeel, try AeroPress (try a lighter brewing style recipe) or plunger brewing. This filter coffee is best enjoyed without milk.
Check out our current menu of filter coffees.
Try our V60 brew recipe. Or create your own.
Brew Recipe for pour-over brewing with the Hario V60
- Grind size: medium to medium-fine
- V60 size: 2-cup
- Coffee dose: 15.6g
- Brew water: 250ml
- Water temperature: 94oC
- Extraction time: approx. 3min
Join our training courses
Want to learn more about how to brew coffee using different brewing methods? Join us for a fun and hands-on training course at our roastery.
Produced by Mr Ocholo Bedecho.
This exceptional Ethiopian coffee comes from Mr. Ocholo Bedecho, a dedicated smallholder farmer in the Urga district of Guji Zone. His farm, located near the town of Haro Wachu, spans an impressive 8 hectares—one of the largest in the area. Talk about making the most of every acre!
While coffee is his mainstay, Mr. Ocholo also grows vegetables and Enset, ensuring his family has a steady supply of fresh, homegrown food. His two daughters and six sons are part of the team, each contributing to the farm’s day-to-day work.
Education is a top priority for Mr. Ocholo, and thanks to his coffee earnings, he’s able to send his children to school. After classes, they’re back on the farm, hands-on and learning the ropes of coffee cultivation alongside their father. For the Bedecho family, each harvest is more than just coffee; it’s a symbol of family, tradition, and a deep connection to the land.
Washing stations in Ethiopia.
Did you know that about 90% of Ethiopia's coffee comes from smallholder farmers? These hardworking folks deliver their freshly harvested cherries to local, privately owned washing stations. Now, picture this: washing stations are like coffee spas, where the beans either sunbathe on drying beds (for natural-processed coffees) or go through a relaxing wash and dry cycle (for washed coffees).
Many washing station owners also hold an export license, which allows them to sell their coffee directly on the international market—provided they have a contract, of course. Talk about taking their beans global! This particular coffee can be traced back to the Arsosola washing station. So, next time you sip your Ethiopian brew, remember the journey it took from a small farm to your cup. Cheers!
