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PRODUCER: Sookoo Coffee / Ture Waji
LOCATION: Shakiso, Guji
DRYING STATION: Suke
VARIETY: Gibirinna 74110, Serto 74112
PROCESS: Natural
CHOCOLATE DIPPED DRIED MANGO, VALENCIA ORANGE
Nestled in the hills of Shakiso, Guji, the Suke drying station has been a cornerstone of Sookoo Coffee since its establishment in 2017.
Today, Suke buys cherries from approximately 35 smallholder farmers to produce Shoondhisa. Unlike in much of Latin America, where coffee is often grown on large estates with thousands of trees, most Ethiopian farmers cultivate small plots. It is not uncommon for coffee to come from home gardens, intercropped with subsistence crops. While the average Ethiopian farm is 2.5 hectares—larger than the average farm in Colombia—the planting density is far lower. Coffee in Ethiopia is typically grown in fully or semi-forested systems, resulting in fewer trees per hectare and lower yields. The national average yield is an astonishingly modest 0.8 kilograms of cherry per tree per year.
All cherries delivered to Suke are organically produced, reflecting both tradition and ecological stewardship.
Whole Bean / For Filter and Espresso
We recommend resting our coffees for at least 10 days post-roast. Dense coffees, in particular, often continue to improve for more than six weeks.
PRODUCER: Sookoo Coffee / Ture Waji
LOCATION: Shakiso, Guji
DRYING STATION: Suke
VARIETY: Gibirinna 74110, Serto 74112
PROCESS: Natural
CHOCOLATE DIPPED DRIED MANGO, VALENCIA ORANGE
Nestled in the hills of Shakiso, Guji, the Suke drying station has been a cornerstone of Sookoo Coffee since its establishment in 2017.
Today, Suke buys cherries from approximately 35 smallholder farmers to produce Shoondhisa. Unlike in much of Latin America, where coffee is often grown on large estates with thousands of trees, most Ethiopian farmers cultivate small plots. It is not uncommon for coffee to come from home gardens, intercropped with subsistence crops. While the average Ethiopian farm is 2.5 hectares—larger than the average farm in Colombia—the planting density is far lower. Coffee in Ethiopia is typically grown in fully or semi-forested systems, resulting in fewer trees per hectare and lower yields. The national average yield is an astonishingly modest 0.8 kilograms of cherry per tree per year.
All cherries delivered to Suke are organically produced, reflecting both tradition and ecological stewardship.
Whole Bean / For Filter and Espresso
We recommend resting our coffees for at least 10 days post-roast. Dense coffees, in particular, often continue to improve for more than six weeks.