Zenu Temam

Zenu Temam - Orbita

Black Chocolate

Washing StationMOPLACO

ProducerMehamed Zemu Temam



Altitude1.600 - 1.800 mbsl

Variety variedades endémicas




Cupping notes

Floral and stone fruit fragrance. Biscuit and bergamot aroma. Fully mouth body, honey, black chocolate, spices and red fruit acidity.


Ethiopia is widely known as the cradle of coffee. Already in the X century, the Ethiopians crossed the mountains eating red cherries from trees of wild coffees. It is from this indigenous plant that Arabica coffee spread worldwide.
Ethiopia is the first coffee producer in Africa and the sixth in the world. This accounts for almost 70% of its export revenues and employs approximately 15 million Ethiopians. There is one main crop per year that takes place between November and February. More than half of Ethiopian coffee is produced in small plots of land around the coffee grower’s house known as the ‘coffee gardens’. Only 5% of Ethiopian coffee is produced in large estates and tend to be low altitude plantations in the west of the country. Ethiopia makes use of both processing methods, washed and unwashed, with a wide variety of varieties and cultivars producing some of the most magnificent and unique coffees in the world.
Guji is an area in the Oromia region of southern Ethiopia. The majority of the residents of this region are Oromo and speak the Oromo language, which is completely different from the main language of Ethiopia, Amharic. Like many of the coffee regions of the country, the culture of the Guji Zone varies from woreda to woreda. The main source of fresh water in the area is the Ganale Dorya River, which also acts as the border line with the neighboring Bale area to the east.
To the west, Guji borders the southern Gedeb woreda of the Gedeo Zone in neighboring South Nations, Nationalities and Popular Region, part of the Yirgacheffe coffee growing area.


Heleanna Giorgialis is well known in the specialty coffee world for running the exporter Moplaco in Addis Ababa, Ethiopia.

Moplaco is a coffee exporter that was established as such in 1972 by Heleanna’s father, although her grandfather was already a coffee supplier. A pioneering company that was one of the first to win the ‘Taste of Harvest’ with a naturally processed coffee, something unprecedented for the time. The focus, then, has always been to offer quality coffees through a great experience in the benefits. Moplaco has its own mills in Sidamo, Yirgacheffe, Harar and Sheka however it also exports coffees from all over Ethiopia.
The exporter is located in the capital and they also have a cafeteria called Ghalani where you can taste the coffees. Claudia Sans I was in 2017 and she says that the place is absolutely magical: “the large wooden table invites you to stay there for hours, a wonderful filter coffee and an unbeatable ice cream”

This coffee is the contribution to a small 6-hectare farm run by Mehamed Zenu Temam in the town of Limu.

Processing Method

The cherries are picked at their optimum point of ripeness. They go through a pulper and are left in the fermentation tanks with the mucilage attached for 48 to 72 hours. Once the mucilage is no longer attached to the grain, it is left to dry on raised stretchers for approximately 15 days.

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