Ethiopia

Some things are made to last. They’re bred that way. To be strong, versatile, immune. Think of the desert camel - storing resources in its own back, able to go for days without food or water; think of the wood frog that freezes its own body to survive -80 celsius temperatures only to thaw out again in the spring… now think of the coffee varietals Gibirinna 74110 and Serto 74112. These two now make up some of the most planted coffees in Ethiopia due to their resistance to the Coffee Berry Disease (the other CBD).

The Ture Waji (named after the founder of Sookoo Coffee - but more on that later), is a regional lot that’s made up of coffees from a selection of the farms in the Guji sub region, Suke Quto. 

A distinct, super stone fruit oriented natural, with some milk chocolate and strawberry, dried for 15-20 days on raised beds at 2173 masl by Sookoo’s processing centre. Sookoo’s ethos, “Ethiopia first, natural processing second,” is perhaps one of the best slogans we’ve heard, and we will be getting in touch to find out if they can help us with our own. Cheers.