Highlights

“This coffee was selected for how expressive a natural Ethiopian can be when fruit intensity is matched by clarity, structure and restraint. Produced by Ture Waji through Sookoo Coffee, around thirty-five smallholder farmers from Shoondhisa deliver organically grown cherries to the Suke drying station, where the coffee is carefully fermented and slowly dried on raised African beds for two to three weeks. Grown at 2,000-2,150 metres, the lot combines Gibirinna 74110 and Serto 74112 varieties.”