This lot comes to us from Sookoo Coffee, established by brothers Ture Waji and Assefa in 2018/2019 in Odo Shakiso, located within Ethiopia’s renowned Guji Zone. Collaborating closely with smallholder farmers from nearby kebeles, Sookoo produces both natural and washed coffees, with each lot named after the community it comes from — capturing a true sense of origin and place in every cup.
The coffee is made up primarily of the Gibirinna 74110 and Serto 74112 varieties, cultivars released by the Jimma Agricultural Research Center in 1974. Initially selected for their resistance to Coffee Berry Disease, these varieties have since become some of the most widely planted in Ethiopia, celebrated for their clarity, structure, and lively acidity.
This particular lot was processed at the Weessi washing station, sitting at elevations between 2,000–2,150 metres above sea level. Fully ripe cherries are carefully pulped using a Penagos eco-pulper, then fermented and soaked in water for approximately 12 hours before being dried slowly on raised beds.
In the cup, we find it vibrant and refined, showing notes of ripe nectarine, honeydew, and vanilla with a bright lime sorbet finish.
We sourced this exceptional coffee through our import partners at Osito Coffee, whose close relationship with Ture Waji has played an important role in connecting coffees like this with our roastery.
Region: Shakiso, Guji
Farm: Sookoo Coffee/ Ture Waji, Weessi Washing Station
Tasting Notes: Nectarine, honeydew and vanilla with a lime sorbet finish
Altitude: 2000-2150 masl
Variety: Gibirinna 74110 and Serto 74112
Process: Washed
Grind options: Whole Beans, Espresso, Aeropress, Plunger, Batch Brew, Stovetop, V60
This lot comes to us from Sookoo Coffee, established by brothers Ture Waji and Assefa in 2018/2019 in Odo Shakiso, located within Ethiopia’s renowned Guji Zone. Collaborating closely with smallholder farmers from nearby kebeles, Sookoo produces both natural and washed coffees, with each lot named after the community it comes from — capturing a true sense of origin and place in every cup.
The coffee is made up primarily of the Gibirinna 74110 and Serto 74112 varieties, cultivars released by the Jimma Agricultural Research Center in 1974. Initially selected for their resistance to Coffee Berry Disease, these varieties have since become some of the most widely planted in Ethiopia, celebrated for their clarity, structure, and lively acidity.
This particular lot was processed at the Weessi washing station, sitting at elevations between 2,000–2,150 metres above sea level. Fully ripe cherries are carefully pulped using a Penagos eco-pulper, then fermented and soaked in water for approximately 12 hours before being dried slowly on raised beds.
In the cup, we find it vibrant and refined, showing notes of ripe nectarine, honeydew, and vanilla with a bright lime sorbet finish.
We sourced this exceptional coffee through our import partners at Osito Coffee, whose close relationship with Ture Waji has played an important role in connecting coffees like this with our roastery.
Region: Shakiso, Guji
Farm: Sookoo Coffee/ Ture Waji, Weessi Washing Station
Tasting Notes: Nectarine, honeydew and vanilla with a lime sorbet finish
Altitude: 2000-2150 masl
Variety: Gibirinna 74110 and Serto 74112
Process: Washed
Grind options: Whole Beans, Espresso, Aeropress, Plunger, Batch Brew, Stovetop, V60
