From time to time a coffee comes along that has the almost impossible trifecta: intense aromas, delicate taste balance, supremely clean. This is one of those coffees.

What is even more impressive is that it is a sta amongst stars, coming from the world renowned Guji region in southern sidama.

Ture Waji is amongst the best as using high precision processing techniques at the service of a cultual heritage in coffee excellence. Said otherwise, conventional agriculture most pasrts of Ethiopia is what we would refer to Organic agriculture in France.

These arabica trees grow in endemic conditions, a complete eco-system relative to the needs of the plant. When you combine that with a meticulous approach to the fermentation and drying, you get magic

Company: Sookoo Coffee

Owner: Ture Waji

Fruit producers: 35 farmers in the Shoondhisa sub-kebele

Zone: Guji

Woredo: Shakiso

Kebele: Suke Kuto

Species: Arabica

Varieties: Gibirinna 74110 & Serto 74112

Process: Whole fruit dried

Drying: Raised beds

Altitude: 2,000 - 2,200 m

Harvest type: Manual

Moisture content of green coffee at time of purchase: 10.1%

The Suke drying station, nestled in the hills of Shakiso, Guji, was
established in 2017.

For fives years, before the construction of the Sawana drying station and the Weessi washing station, Suke was the beating heart of Sookoo Coffee. Suke purchases cherries from roughly 35 smallholder farmers to produce Shoondhisa lots.

This lot is from the Shoondhisa sub-kebele within the Suke Quto kebele. Upon receiving the cherry, Sookoo sorted out any under or overripe cherry and then placed the cherry inside plastic containers for 72 hours. After this period of time in a reduced oxygen enviornment, the cherry was spread on drying tables where it was dried for roughly 25 days.

Filter brewing

Brew ratio 1:16
15g ground coffee
270g water (between 92-99°c depending on brewing device)