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I'm excited to have this coffee back in the shop! It's everything I love about Guji naturals – bright, floral, and fruit-forward with serious complexity. Expect notes of creamy lemon custard and delicate jasmine on the frontend, with sweet honeydew melon and subtle vanilla layered throughout.
Brothers Ture and Assefa Waji own Sookoo Coffee and operate multiple washing and drying stations. This particular lot was dried at their Suke station where cherries from the surrounding kabeles (villages) are processed. Thirty-five small farms in the Shoondhisa kabele contributed cherries that were dried on raised beds for 15-20 days at 2,000-2,150 meters. Farming at high altitudes provides cooler temperatures that encourage slow fruit development, ultimately resulting in small, dense, flavor-packed coffee seeds – yum!
Gibirinna 74110 and Serto 74112, the varieties featured here, were selected by the Jimma Agricultural Research Center (JARC) for breeding to optimize disease resistance and are now among the most widely grown in the country. All coffee in Ethiopia is heirloom Coffea arabica, grown in its native soil; tasting coffee from where it originated offers a depth and complexity that's hard to find anywhere else. Special thanks to Sookoo Coffee and Osito Coffee for this offering.