Ethiopia Guji Laayyoo Natural

The Story Behind the Coffee

Around 35 farmers contribute their cherries for this lot. They come from the ‘kebele’ or village known as Teraga. The word Laayyoo refers to an indigenous tree growing in this area, used for shade on coffee plantations. Its deep roots allow for the falling leaves to offer rich, nutrient dense compost, acting also as a fertilizer. 

Much of the reason for the quality of their lots can be attributed to their strict drying protocols: Sookoo Coffee, run by Ture Waji, upholds a maximum layer density of 4cm and moves the cherries around on the beds 6 times per day. This reduces the risk of “over fermentation” during drying, as well as the potential for defects. In addition, the standard drying time for their coffee is between 21-28 days.

Ture Waji has strong connections to the land, its community and farmers, as he grew up in the region. After studying, he started as an export and farm manager at his cousin’s farm and company Mormora, and then later at Guji Highlands Coffee. Thanks to the trade and coffee liberalization in Ethiopia, he was able to start Sookoo Coffee, building his first drying station and exporting his first coffee under his own brand in 2018. 

Between harvests, Ture and his team educate farmers on good agricultural practices in order to help improve the quality of their cherry. His company also provides pre-harvest loans to farmers who need it, for example to pay for hired labor to do maintenance on the farm, such as weeding and planting. The washing stations employ a ‘woman-first’ policy and the company has built a school for the children. Roads have also been built to improve the infrastructure; if you have been to Ethiopia before, you know how much this is needed!