PRODUCER: Sookoo Coffee, owned by Ture Waji

LOCATION: Shoondhisa, Suke Quto, Shakiso, Guji

DRYING STATION: Dambi Uddo

PROCESS: Anaerobic Natural

VARIETY: Serto 74112

BLUEBERRY, CHOCOLATE WAFER, BAKING SPICE

The Dambi Uddo drying station, high up in the hills of Shakiso, Guji, buys cherry from roughly 100 small-holder farmers. While the norm in Latin America is for farmers to own many hectares with thousands of coffee trees, in Ethiopia, most growers are small landholders often harvesting coffee in their gardens, alongside crops for personal/family consumption. 

The average farm size is 2.5 hectares. While this is actually larger than the average farm size in Colombia, planting is much less dense and nearly all of the production happens within a fully or semi-forested system. This means that there is much lower yield per tree and many fewer trees per hectare.

All of the cherry that is delivered to Dambi Uddo.] is fully organic. The cherry is separated by sub-kebele upon delivery.

This lot is from the Shoondhisa sub-kebele within the Suke Quto kebele. Upon receiving the cherry, Dambi Uddo sorted out any under or overripe cherry and then placed the cherry inside sealed Grain Pro (plastic) bags for 72 hours. After this period of time in a reduced oxygen enviornment, the cherry was spread on drying tables where it was dried for roughly 25 days.

The result is an incredibly clean yet deeply fruited coffee that has a baking spice complexity not frequently found in coffees from this region.