Ethiopia - Laayyoo
Producer: Ture Waji
Region: Guji
Elevation: 2350 meters
Cultivar: Guji Landrace, 74110, 74112
Process: Natural. Grade 1
Notes: Fruit Punch, Sweet Michigan Cherry, Yellow Peach, Violet.
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Laayyoo Natural is a standout coffee from the highlands of Teraga in Oromia, Ethiopia, produced by outgrower farmers and processed at the Haro Wachu drying station by Sookoo Coffee under the leadership of Ture Waji, known as “The King of Guji.” Grown at elevations between 2,200 and 2,350 meters above sea level, this lot features local Ethiopian varieties 74110 and 74112, chosen for both their productivity and natural resistance to disease.
Farmers deliver ripe cherries at night to minimize unwanted fermentation and each delivery undergoes careful sorting to remove any overripe or underripe fruit before drying. The Laayyoo Natural benefits from two specialized drying approaches, both designed to highlight the coffee’s complexity and character. Single-layer drying uses a thin spread of cherries, no more than four centimeters deep, rotated six times daily to produce an exceptionally clean cup with a silky mouthfeel, bright acidity, and juicy fruit notes. For an alternative profile, double-layer drying at a depth of up to eight centimeters slows the process and increases on-bed fermentation, creating bolder, winey flavors without sacrificing the coffee’s signature silky texture and intense fruit character. Both methods require 21 to 28 days of drying, ensuring optimal flavor development.
The name Laayyoo comes from a native tree in the region whose deep roots and nutrient-rich falling leaves nourish the soil, serving as natural fertilizer for surrounding coffee plants. This connection to the land reflects the values of Sookoo Coffee. Founded in 2018, Ture Waji’s company is deeply rooted in the Guji community. Sookoo Coffee is committed to quality, traceability, and sustainability. They offer farmer education, pre-harvest loans, and implement a woman-first hiring policy at its stations. The company has also invested in the region by building a school and improving infrastructure, which helps create opportunities for local families.
This is our sixth consecutive harvest roasting Laayyoo and we are just as excited for this year’s lot as the first time we tasted it.
Producer: Ture Waji
Region: Guji
Elevation: 2350 meters
Cultivar: Guji Landrace, 74110, 74112
Process: Natural. Grade 1
Notes: Fruit Punch, Sweet Michigan Cherry, Yellow Peach, Violet.
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Laayyoo Natural is a standout coffee from the highlands of Teraga in Oromia, Ethiopia, produced by outgrower farmers and processed at the Haro Wachu drying station by Sookoo Coffee under the leadership of Ture Waji, known as “The King of Guji.” Grown at elevations between 2,200 and 2,350 meters above sea level, this lot features local Ethiopian varieties 74110 and 74112, chosen for both their productivity and natural resistance to disease.
Farmers deliver ripe cherries at night to minimize unwanted fermentation and each delivery undergoes careful sorting to remove any overripe or underripe fruit before drying. The Laayyoo Natural benefits from two specialized drying approaches, both designed to highlight the coffee’s complexity and character. Single-layer drying uses a thin spread of cherries, no more than four centimeters deep, rotated six times daily to produce an exceptionally clean cup with a silky mouthfeel, bright acidity, and juicy fruit notes. For an alternative profile, double-layer drying at a depth of up to eight centimeters slows the process and increases on-bed fermentation, creating bolder, winey flavors without sacrificing the coffee’s signature silky texture and intense fruit character. Both methods require 21 to 28 days of drying, ensuring optimal flavor development.
The name Laayyoo comes from a native tree in the region whose deep roots and nutrient-rich falling leaves nourish the soil, serving as natural fertilizer for surrounding coffee plants. This connection to the land reflects the values of Sookoo Coffee. Founded in 2018, Ture Waji’s company is deeply rooted in the Guji community. Sookoo Coffee is committed to quality, traceability, and sustainability. They offer farmer education, pre-harvest loans, and implement a woman-first hiring policy at its stations. The company has also invested in the region by building a school and improving infrastructure, which helps create opportunities for local families.
This is our sixth consecutive harvest roasting Laayyoo and we are just as excited for this year’s lot as the first time we tasted it.
Producer: Ture Waji
Region: Guji
Elevation: 2350 meters
Cultivar: Guji Landrace, 74110, 74112
Process: Natural. Grade 1
Notes: Fruit Punch, Sweet Michigan Cherry, Yellow Peach, Violet.
-------------------------------------------------------------------------------------------------------------
Laayyoo Natural is a standout coffee from the highlands of Teraga in Oromia, Ethiopia, produced by outgrower farmers and processed at the Haro Wachu drying station by Sookoo Coffee under the leadership of Ture Waji, known as “The King of Guji.” Grown at elevations between 2,200 and 2,350 meters above sea level, this lot features local Ethiopian varieties 74110 and 74112, chosen for both their productivity and natural resistance to disease.
Farmers deliver ripe cherries at night to minimize unwanted fermentation and each delivery undergoes careful sorting to remove any overripe or underripe fruit before drying. The Laayyoo Natural benefits from two specialized drying approaches, both designed to highlight the coffee’s complexity and character. Single-layer drying uses a thin spread of cherries, no more than four centimeters deep, rotated six times daily to produce an exceptionally clean cup with a silky mouthfeel, bright acidity, and juicy fruit notes. For an alternative profile, double-layer drying at a depth of up to eight centimeters slows the process and increases on-bed fermentation, creating bolder, winey flavors without sacrificing the coffee’s signature silky texture and intense fruit character. Both methods require 21 to 28 days of drying, ensuring optimal flavor development.
The name Laayyoo comes from a native tree in the region whose deep roots and nutrient-rich falling leaves nourish the soil, serving as natural fertilizer for surrounding coffee plants. This connection to the land reflects the values of Sookoo Coffee. Founded in 2018, Ture Waji’s company is deeply rooted in the Guji community. Sookoo Coffee is committed to quality, traceability, and sustainability. They offer farmer education, pre-harvest loans, and implement a woman-first hiring policy at its stations. The company has also invested in the region by building a school and improving infrastructure, which helps create opportunities for local families.
This is our sixth consecutive harvest roasting Laayyoo and we are just as excited for this year’s lot as the first time we tasted it.