Coffee Story
Sugar Rush is our limited Halloween blend of all candy-like coffees from Ethiopia! It's made up of a 50/50 mix of fresh crop natural processed coffee from Qabballe grown high amongst the Bombe mountains in the renowned Bensa Sidama regions and Danche in the renowned Gedeo Zone near the famous Chelbesa hamlet.
Ethiopia Qabballe Natural
Ethiopia Qabbale Natural is 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 itself is composed of local varieties 74110 and 74112 that are 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 has 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.
Ethiopia Danche Washed
Grown by 763 smallholder farmers, high in the acclaimed Gedeo zone of the Gedeb district, Danche is one of the best coffee-producing areas within the famous Gedeb Woreda. The Danche wet mill was built in 2019 in a small hamlet called Chelbesa within the Danche Village, with ambitious hopes to purchase coffee cherries exclusively from the nearby farmers in the village. Once hand-picked, fresh Wolisho and Dega coffee cherries are delivered to the Danche mill to be processed. From there, it goes through a 72-hour wet fermentation in ceramic tanks, is fully washed and soaked for an hour, and dies on raised beds for 12 days.
