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 m.a.s.l. 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.
We first met Ture Waji on our very first trip to Ethiopia, and we were immediately impressed by his company’s values and mission to produce high-quality, traceable, and sustainable coffee. We had the opportunity to taste his coffees for the first time on the last day of our trip and were blown away by their deliciousness. We have now worked with Ture for three years, and we are thrilled for upcoming harvests. We believe in the exciting projects he has in the works, including producing washed coffees at his current washing stations, venturing into new regions within Guji, and separating out single farmer lots.
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Our Transparency Report is available on request, so get in touch today for an in-depth look at our ethical and sustainable sourcing practices!