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This coffee was produced in the Uraga woreda, and more precisely in the Gogogu kebele, where the best Guji are found and where Oboleyan has a drying station.

It is collected by the four Edema brothers. They are in charge of Oboleyan, which means "brother" in the Oromia language.

Oboleyan collects this natural coffee from producers in the region at an altitude of over 2,000 meters. They cultivate their coffee traditionally, most often associated with ensät, on small plots in orchards, which they take great care of. In the Gogogu Kebele, farmers are well trained because companies other than Oboleyan have produced coffee before them. In total, nearly 400 farmers deliver their cherries to the station, which is located near the road. The station employs approximately 70 workers and has 80 drying beds. Since 2020, production has been halved, with 4 containers in 2020 compared to 2 in 2023/24.

Once the coffee arrives at the station, it is sorted for two days and then dried for 12 to 15 days. Every midday, the coffee is mixed to ensure even drying, then the drying beds are covered to avoid direct sunlight.

Uraga is a woreda in the Guji region of Oromia, in the southwest of the country. In this coffee-growing region, farming methods remain traditional, blending coffee cultivation with other food crops. The endemic varieties, which grow wild in Ethiopia, contribute significantly to the unique flavors of this region's refined cups.

The origins of coffee in Guji date back centuries, with wild varieties growing naturally in the region's forests. Local communities, primarily of the Oromo ethnic group, long used coffee in their traditional practices before its commercial exploitation.

The Guji appellation was long included in the Sidama appellation. In an effort to better distinguish the quality of the coffees produced here, this appellation was separated by the Ethiopian authorities in the 2000s. This recent appellation allows for more precise traceability of Ethiopian coffees and, above all, to more accurately reveal their taste quality and cup character.

Today, the Guji appellation produces some of the finest coffees in the world. Coffee here is an ancient crop, grown on rolling highlands in dense forest or semi-forest environments, where the diversity of endemic species provides optimal shade for the coffee trees and contributes to soil fertility.