What we have here are three exceptional coffees from the same processing center, each crafted using a different post-harvest method: Natural, Washed, and Honey. All three coffees are processed at the renowned Tebe Burka washing station, a facility founded in 2007 by five brothers with deep roots in Ethiopian coffee. In the local Oromic language, “Tebe Burka” means “fertile land,” a name that reflects the region’s rich soil and ideal coffee-growing conditions. While the model of private washing stations purchasing cherries from surrounding smallholders is common in Ethiopia—particularly in Guji, Sidamo, and Yirgacheffe—the Edema family has distinguished itself with an unwavering commitment to quality. Their expertise spans over 30 years of coffee processing in the Guji and Shakiso zones. Their recognition at the 2019 AFCA Taste of Harvest, where they earned first place for shade-grown coffee, speaks to their pursuit of excellence. These coffees are exported by Oboleyan Coffee Export, a family-owned business whose name—“Oboleyan”—translates to “brothers” in Oromo. The company was formed by five brothers: Tariku, Wendimu, Demelash, Wendafrash, and Anteneh Edema. Each plays a vital role in the operation. Tariku leads the business, Wendimu and Demelash manage processing and farm operations, Wendafrash oversees exports, and the youngest, Anteneh, handles warehousing and storage. The Tebe Burka washing station is located in the Uraga woreda, part of the Guji zone, and sources cherries from approximately 300 smallholders in the nearby village of Tebe Burka. Most farmers own less than 3 hectares of land, with coffee cultivated at elevations ranging between 2,000 and 2,200 meters above sea level. During harvest, these farmers deliver ripe cherries to the station, where they are meticulously sorted and then processed using one of three methods—each bringing out a distinct character and flavor profile that showcases the complexity and potential of Guji coffee.