Ethiopia Guji Laayyoo Natural Grade 1

Crafted by independent farmers in the Teraga region of Oromia, Ethiopia, this Laayyoo Natural coffee is processed at the Haro Wachu drying station by Sookoo Coffee, a company run by the renowned Ture Waji, sometimes called "The King of Guji." The coffee beans are sourced from farms situated at elevations of 2200-2350 meters above sea level. These extremely high elevation farms exclusively grow local heirloom coffee varieties. The name of the coffee, Laayyoo, is from the name of an indigenous shade tree in Ethiopia.

As many may know, the Natural process involves allowing fully ripened, harvested coffee cherries, to dry without removing the outer skin or mucilage as is done with washed coffee processing. The drying process can take weeks, sometimes many weeks, as the entire fruit dries. While drying, the flavors from the fruit's flesh will permeate through the husk encasing the coffee 'bean' or seed of the fruit. While the process sounds passive, it is anything but that, as the coffee must be turned multiple times per day to avoid mildew and promote even drying. With skilled technique, as evidenced here, the amount of fruitiness can be increased or decreased.

Quality control is the guiding principle throughout the entire process. Farmers deliver their freshly picked coffee cherries at night to prevent unwanted fermentation. Once at the drying station, the cherries undergo a thorough sorting process to remove any that are over- or under-ripe. The remaining cherries are then carefully placed on African beds to dry in the full sun.

Sookoo Coffee employs strict protocols for drying, with two distinct methods used to achieve different flavor profiles. This lot combines both single and double layer drying techniques. 

Heirloom coffee cherry drying on raised bed at Haro Wachu drying station

Single-Layer Drying is Ture Waji’s signature "clean" drying approach, where a thin layer of cherries (no more than 4cm deep) is spread out and turned six times a day. This meticulous process minimizes fermentation, resulting in the Laayyoo’s distinctive silky texture, bright acidity, and juicy fruit notes.  At the request of our exporter, a thicker Double Layer of cherries was also used, which slows down and draws out the drying to increase boldness and heighten wine-like complexity. This combination enhances the fruit forwardness of the coffee. Both batches are dried for 21-28 days to fully develop their flavors, showcasing Sookoo Coffee’s unwavering dedication to precision and quality.

• Country: Ethiopia
• Farm: Smallholder farms
• Drymill: Haro Wachu Drying Station
• Region: Guji
• Altitude: 2200 - 2350 meters
• Varietal: Ethiopian Heirloom