Ethiopia Qabballe Natural


Tasting Profile & Structure
Rum Raisin
Complex: expressive, wild
How do we feel about this coffee

It feels like a tropical island getaway in the middle of winter. It’s clean and bright, like slicing into fresh guava, walking through a field of hibiscus and sipping on a pina colada on a beach lounger,
Coffee Style

Coffee Story
Grown in the acclaimed Guji Zone and processed at the Raro Nansebo washing station by "The King of Guji" Ture Waji's Sookoo Coffee, this coffee represents everything we love about naturally processed Ethiopian coffees. The lot comprises local varieties 74110 and 74112 grown at an incredibly high elevation between 2150 and 2350 MASL by 15 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.

Origin Raro Majoo, Uraga, Guji
Variety 74110 and 74112 heirloom varieties
Process Natural
Producer 15 Farmers delivering to Ture Waji
Farm Various
Altitude 2100 to 2350 MASL
Washing Station Raro Nansebo

Brewing Recipes

Ratio Coffee Water Time
Drip 17g : 1g 20g 340g 3min (V60)
Espresso 2.4g :1g 18g 44g 29 seconds
Immersion 15g : 1g
Peak Rest Time 5 to 40 days off roast

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