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.

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.