STONE FRUIT, BLACKBERRY, RASPBERRY, ORANGE BLOSSOM HONEY, MELON,COMPLEX, BALANCED-MEDIUM
Producer: Ture Waji-SooKoo-Tima Coffee Farmers Group
Drying Station: Weessi
Region: Woreda Shakisso, Hangadhi Kebele, Guji, Ethiopia
Varieties: Gibirinna 74110
Elevation: 2180 meters
Process: Natural-sun dried on raised beds-21 days in cherry, 45 days in parchment
Sourced through a direct trade relationship with LaBaia Coffee Supply.
SOOKOO COFFEE-TURE WAJI:
We are extremely honored to directly partner with True Waji. We previously directly sourced all of our Guji lots with Ture in collaboration with his Dambi Uddo venture, but this year marks the inaugural first year of his solo venture and launch of SooKoo Coffee. SooKoo is producing some of the most exiting and provocative coffees in the entire country of Ethiopia. Ture, is known amongst the industry as "The King of Guji" for his reputation and mastery in coffee production, processing and horticulture. Ture's lineage in coffee runs deep. He learned some of the most valuable aspects and vital key pieces in the art of producing and processing amazing coffees directly from his grandfather, who was an extremely talented coffee producer from Hamballe Wamenna, West Guji.
The natural lots secured from Ture might be some of the absolute cleanest and most pristinely processed coffees we've ever experienced to date. So clean to the point that the green can be easily mistaken as a washed coffee. We had the privilege and honor to purchase the majority product of this lot in exclusivity with Ture for the second year in a row. The cherries for Time were sourced from the forests of Hangadhi Kebele and by a group of farmers from the same and neighboring Kebele of Tima. Each lot purchased is directly designated to the specific village the cherries are purchased from prior to any processing. Hangadhi and Tima are small kebeles located at 2180 masl inWoreda Shakiso of Guji. Cherries once picked by the Tima Farmers Group are delivered to two sites, SooKoo's Weessi drying station and their external cherry collection center, depending on the distance to travel for pickers. The process of receiving cherry has very strict set of quality standards during harvesting, at farm level, and during evaluations of weighing cherries at both collection sites. Prices paid in the region for cherry are among the highest to guarantee quality and longevity in supporting the local farming community. Premium payments for cherry and integrity are two key principles that we share in common with Ture and SooKoo. SooKoo directly supports the local farming community by providing in depth training on modern farm management and harvesting practices with farmers every year. Each lot contracted with Ture is done in direct partnership with SooKoo o a prebook basis every year prior to the coffee harvest. Embracing this model has equipped SooKoo to provide early harvest premium payments directly to farmers and also provides direct loans to farmers in order to support their production.
After cherries arrive to the drying station, the cherries are spread on raised drying beds in a very thin layer depending on the weather and climate conditions. The cherries are moved and rotated 5 to 6 times per day. During the evening, the cherries are covered with a plastic sheet to protect from the elements and also in the event of moisture detection in the air. Drying time is 2 to 3 weeks on the raised beds. Following hulling at SooKoo's Weessi dry mill, the coffee is then shipped down to Addis Ababa for further dry milling to get the coffees ready for export. The coffee undergoes a rigorous regimen of manual hand sorting, optical laser sorting, and gravity density sorting, which sets Ture's standards and art of processing on another level and assures pristine quality.
VARIETY GIBIRINNA 74110 & SERTO 74112:
The level of variation among coffee varieties in the forest and semi-forest production systems are recognized as a higher degree of quality than garden coffee production systems. The 74112 variety begins with "74" to indicate the official cataloging and selection in 1974. Variety 74112 originates in the Metu-Bishari forest and was released in 1979 from it's counterpart 74110 for its disease resistance and yield potential. The trees are smaller in stature and compact.
Farmers in Ethiopia have always had an interest in changing the genetic base of their varieties in different production systems in pursuit of improving coffee production and yield. The Jimma Agricultural Research Center (JARC) has made huge contributions to the global coffee community with its efforts over the past 40 years to expand knowledge through scientific research and studies in Ethiopia. In the efforts by the (JARC) to push towards revolutionizing the development of modern coffee varieties in Ethiopia they have created innovative methods to genetically combat coffee berry disease and increase the overall efficiency in production and yield for coffees grown naturally in the forest and semi-forest production systems. Guji is famed for its volcanic soil and biodiversity of rich nutrients, creating a deep red and brown top layer of soil. The regions high altitude, bi-modal rainfall patter and dry weather allow its coffee cherries to slowly develop and mature at a highly consistent rate.