This is a natural process coffee from Ture Waji, often called “The King of Guji” for his deep knowledge of the region. His company, Sookoo Coffee, works directly with small-scale farmers in the Guji Zone of Southern Ethiopia to produce top-quality coffees. This lot comes from the Bookkisa sub-kebele (hamlet) and was processed at the Dambi Uddo drying station. The result is a clean and vibrant coffee with notes of oranges, jasmine flowers and crème brûlée.
 
Social Kontext
 
Ture Waji and his team at Sookoo Coffee work directly with around 100 small-holder farmers. This direct approach allows them to offer pre-harvest loans and pay premium prices for the best cherries. This is a crucial way to support the farmers and help them earn a more stable income. Sookoo also provides training on farming and harvesting practices between seasons, helping to improve coffee quality and the livelihoods of their community.
 
Environmental Kontext
 
Farming in this part of Ethiopia looks different than in other countries. Most of the coffee is grown by small landholders on plots averaging 2.5 hectares, often within a semi-forested system. This method, while producing a lower yield per tree, means the coffee is organically grown by default, with no artificial inputs. This natural, low-impact approach is a cornerstone of Sookoo Coffee’s work.
 
Economic Kontext
 
For the small-scale farmers in this area, Sookoo Coffee provides a direct and reliable market for their coffee. Ture and his team ensure the farmers are paid well for their work, with the goal of creating a more stable and equitable supply chain. The company’s focus on specific micro-regions like Bookkisa allows them to highlight the unique characteristics of each place, which in turn helps these particular communities gain recognition and fair prices for their coffee.
 
Processing
 
This is a natural processed coffee, meaning the whole cherries are dried with the fruit still intact. At the Dambi Uddo station, the cherries are dried on raised, netted beds for about 15-20 days. They are spread in thin layers and turned frequently to ensure even and precise drying, which helps the coffee develop its clean, fruity profile without the overly fermented notes sometimes found in natural coffees.