Story
Ture Waji & Sookoo Coffee
Ture Waji, a local with deep-rooted ties to the land and its people, has a remarkable story. Growing up in the region, he returned after his studies to become an export and farm manager at his cousin’s Mormora farm and later at Guji Highlands Coffee.
The liberalisation of coffee trade in Ethiopia opened new doors, allowing him to launch Sookoo Coffee back in 2018. That year marked a significant milestone as he built his first drying station and exported his own coffee under his own brand.
Beyond harvests, Ture and his dedicated team actively engage with local farmers, providing education on sustainable agricultural practices to enhance cherry quality. Their commitment extends to a ‘woman-first’ policy at the washing stations, empowering local women and fostering community development. Additionally, Sookoo Coffee has invested in local infrastructure, building schools for children and improving roads to better connect the community.
Processing
The cherries are sourced from the surrounding kebeles (e.g. Shoondhisa or Bookkisa). Most of the cherries are one of two varieties; Gibirinna 74110 and Serto 74112. Which come from the Metu Bishari selections made in the forest of the same name in the Illubabor Zone by the Jimma Agricultural Research Centre (JARC) in 1974. They were selected for their resistance to Coffee Berry Disease (CBD).
The cherries are all dried at a centralised location on raised beds at an elevation of 2100 masl for around 15-20 days in very thin layers. They are moved and rotated frequently to ensure even and precise drying.
