Raro Nansebo Drying Station

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, as well as the potential for defects. The standard drying time for their coffee is between 21-28 days, ensuring optimal flavor development.. The Qabballe Natural 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.