Why We Love This Coffee

Say hello to our first ever washed coffee from Ture Waji (“The King of Guji”) and his team at Sookoo Coffee! Just 35 farmers from the small village of Tima contribute cherry to this lot, which range in elevation from 2,000 to 2,180 meters above sea level. 

We have worked with Ture’s natural coffees many times before (many of you will remember Laayyoo Natural and Qabballe Natural), so the quality with this washed lot is no surprise at all. Sookoo trains the farmers to harvest only ripe red cherries, which are de-pulped with a de-mucilaginator. Just 12 hours of wet fermentation and washing are followed by slow drying on raised African beds (with hourly rotation!!) for 14-18 days. The slow, even drying is crucial for maintaining the complexity and vibrancy of flavor.

From seed preparation to harvesting, post-harvesting, and processing, Ture himself and his team supervise every step meticulously, ensuring not only quality, but consistency year over year.

But their impact extends beyond coffee production. In an effort to give back to the community, they have led projects like the construction of roads and a school a couple of years ago, as well as donations of school supplies to the local children. This is Sookoo’s commitment to the next generation’s education.

Ture and Sookoo plan to build out their own dry mill for an easier and more efficient exporting process. In addition, while they originally only produced Naturals, over the years they have added Anaerobic Naturals, Honeys and now this year, Washed lots to their offerings.