Coffee Story
Grown in the acclaimed Guji Zone and processed at the Dambi Uddo washing station by "The King of Guji," Ture Waji's Sookoo Coffee, this coffee represents everything we love about washed Ethiopian coffees. The lot itself comprises local varieties 74110 and 74112 grown at a high elevation of 2000 to 2150 MASL by 33 local coffee producers who bring their cherry to the local washing station to be processed by Sookoo Coffee. As the owner of Sookoo Coffee, Ture grew up in the region and had strong connections to the land, its community and farmers. Between harvests, Ture and his team educate farmers on good agricultural practices to help improve the quality of their cherries. His company also provides pre-harvest loans to farmers who need them to pay for things like hired labour to do maintenance on the farm, such as weeding and planting.
This specific lot, made up of varieties 74110 Gibirinna and 74112 Serto, grown at 2,000-2,150 MASL, is harvested between November and February. It is then rigorously hand-sorted to remove overripe or underripe cherries, and then undergoes depulping via a Penagos eco-pulper. The coffee is then fermented and soaked in water for twelve hours before being removed to drying tables and then spread on raised beds. On these beds, the cherries form a coffee carpet, no more than 4 cm thick and are turned over 6 times a day to optimize their air circulation. They are then sun-dried for 21 to 28 days before being mechanically pulped.
Delicate and delicious, this washed lot from Bookkisa, a village at around 2,000 meters above sea level, packs an impressive sweetness with delicate florals and a peachy finish. Known for his remarkable ability at producing exceptional dry processed lots, this was one of Ture Waji’s first attempts at creating a sparkling wet processed coffee. Fully ripe cherries are pulped using a Pernagos eco-pulper and are then fermented in water for 12 hours before being removed to drying tables.
