ETHIOPIA HARO WACHU (LAAYYOO) - ESPRESSO
Region: Guji Uraga
Variety: 74110, 74112
Notes: Blueberry, papaya, panela.
The Laayyoo Natural is produced by farmers around Teraga, Oromia, Ethiopia, and processed at Raro Nansebo drying station, run by Ture Waji, also known as “The King of Guji”. The contributing farms are situated at around 2200-2350m. Laayyoo Natural primarily consists of local varieties 74110 and 74112, selected for their productivity and disease resistance.
To minimize fermentation, farmers deliver cherries to the washing station at night. At the station, an extensive sorting process removes over and under ripe cherries. The coffee is then dried on African beds under the full sun, following Sookoo Coffee's strict drying protocols of maximum layer density of 4cm and six times daily rotation. This process reduces the risk of over-fermentation and defects. The standard drying time for their coffee is between 21-28 days, ensuring optimal flavor development.
Sookoo Coffee's attention to detail sets their coffees apart, prioritizing quality over quantity. This results in Laayyoo's remarkable character: a silky mouthfeel, vibrant acidity, and a fruity, juicy nature.
The word Laayyoo refers to the 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 for the coffee.
Ture Waji, founder of Sookoo Coffee, has strong connections to the land and community in the Guji region of Ethiopia. He started his own brand in 2018, building drying stations in Uraga and Shakiso. Sookoo Coffee currently produces only natural coffees, but has plans for washed coffees in the future. They educate farmers on good agricultural practices and provide pre-harvest loans. Sookoo Coffee has a ‘woman-first’ policy at washing stations, built a school for children, and improved local infrastructure.