This exceptional coffee from Ture Waji showcases his dedication to pristine natural processing and sustainability. Grown in the high-altitude forests of Guji, this lot is carefully hand-selected and meticulously processed, ensuring remarkable clarity and depth of flavor.

About the farmer:

Ture Waji, widely known as “The King of Guji,” has built a legacy of excellence in Ethiopian specialty coffee. As the founder of Sookoo Coffee, Ture, alongside his brother Assefa, has dedicated himself to producing and exporting some of the cleanest, most meticulously processed coffees from the high-altitude, semi-forested landscapes of Guji, Ethiopia.

His expertise in coffee production, processing, and horticulture has earned him a reputation as a leader in the industry. By sourcing cherries from the forests of Hangadhi Kebele and other surrounding communities, he ensures that only the finest quality coffee is selected. Through high cherry prices, he supports local farmers and promotes sustainability in the region.

At Sookoo’s Weessi dry mill, Ture employs a rigorous multi-step sorting process, including manual hand sorting, optical laser sorting, and gravity density sorting, setting a new standard for quality in natural coffee processing. His ability to produce exceptionally clean natural lots, often mistaken for washed coffee due to their pristine clarity, showcases his mastery and dedication to the craft.

Ture Waji’s impact extends beyond coffee—his work uplifts the Guji community, preserves traditional growing practices, and brings Ethiopian coffee to the global stage with unmatched quality and integrity.

About the process: 

Natural anaerobic coffee beans are processed using a fermentation method that takes place in a low-oxygen environment, intensifying the coffee’s flavor complexity. After harvesting, the whole cherries are placed in sealed fermentation tanks without oxygen. The lack of oxygen forces the natural yeasts and bacteria to metabolize the sugars in the fruit more slowly, enhancing fruity and wine-like notes. After fermentation, the cherries are dried with the fruit still intact, absorbing more of the sugars and flavors. This process produces a vibrant cup with intense sweetness, bright acidity, as well as complex fruity and floral notes.