Description
TASTING NOTES
blueberry, chamomile, chocolate, dried fruit
COFFEE BACKGROUND
Early last year, we visited our friend and longtime sourcing partner Ture Waji, founder of Sookoo Coffee. Operating in remote areas of Guji’s Uraga district, Ture travels to multiple kebeles (villages) to collect coffee cherries for processing at their drying stations. These areas are so incredibly remote that visiting them requires driving hours through the mountainous terrain far from any paved road. Sookoo processed this coffee at their main drying station, at the edge of the Haro Wachu village.
Bumping up and down the mountains during our visit, Ture told us that the coffee there is very young; in Haro Wachu, most trees are only 3–5 years old. These young trees at such a high elevation produce unusually small seeds. Ture also noted that for many years, most of the land was used for grazing livestock rather than cultivating crops, so the soil there is incredibly fertile and dense with nutrients. In short, conditions in Haro Wachu are ideal for producing high quality coffees that explode with bright flavor.
