Ethiopia Laayyoo Natural

Additional information about this amazing coffee:

Laayyoo Natural is produced at the Raro Nensebo Drying Station in Uraga, Guji, which falls under the Oromia Region of Ethiopia. This area is often mistakenly known as Sidamo Guji but instead should be known only as Guji Zone on its own. Around 35 farmers contribute with their cherries for this lot. They come from the ‘kebele’ or village known as Teraga, and their farms sit at an elevation of between 2,100 and 2,350 meters above sea level and grow mostly the 74110 and 74112 local varieties. The strict drying protocols followed by Sookoo Coffee, including a maximum layer density of 4cm and moving the cherries around on the beds 6 times per day, reduce the risk of over-fermentation during drying, with the standard drying time for this lot being between 21-28 days. The word Laayyoo refers to an indigenous tree growing in this area, used for shade on coffee plantations. Its deep roots allow for the falling leaves to offer rich, nutrient-dense compost, acting also as a fertilizer. This lot is produced by Sookoo Coffee, run by Ture Waji, also known as “The King of Guji.” Ture has a strong connection to the land, its community, and farmers, and his company is focused on quality, traceability, and sustainability. Ture Waji, founder of Sookoo Coffee, has strong connections to the land and community in the Guji region of Ethiopia. He started his own brand in 2018, building drying stations in Uraga and Shakiso. Sookoo Coffee currently produces only natural coffees but has plans for washed coffees in the future. They educate farmers on good agricultural practices and provide pre-harvest loans. Sookoo Coffee has a ‘woman-first’ policy at washing stations, built a school for children, and improved local infrastructure.