Impressions: raspberry, lavender, milk chocolate, raisins
Roast degree: dark (3.5/5)
Kebele: Sukke Qutto
Sub kebele: Shoondhisa
Variety: Gibirinna 74110, Serto 74112
Drying Station: Dambi Undo
Export partner: Sookoo Coffee
Partner importer: Osito coffee
Farmers: 44 smallholder producers
How about a twist on a classic?
We've been wanting to experiment with a darker version of this delicious coffee, but we were always sold out before we could experiment!
We tripled our volume over the last 2 harvests so we can offer you this amazing darker version, and it doesn't disappoint.
Ideal for espresso, it also makes a very bold filter coffee.
This coffee is a vibe. Yes, it's darker than what most associate with ''specialty coffee'', but it's not dark in a ashy, bitter way.
This is a well developed roast that highlights everything sweet about this coffee. The raspberry note are jammy and gives this coffee a silky mouthfeel. Milk and dark chocolate perfumed with hints of lavender are present from start to finish, with dried fruits in the finish.
This is a super easy African coffee to dial in for espresso and holds milk beautifully.
And if you like bold, aromatic filter coffee, this is for you.
|Espresso with milk
Chemex & Batch Brew
|3:30 min steep time
Farmers: a community blend of dozens of farmers from Suke Quto
Drying mill: Dambi Undo
Coffee processors and exporter: Ture Waji, owner of Sookoo Coffee
Price we paid for the landed coffee in continental New Jersey: 16CAD/kg (add 0,80CAD/kg for shipping and customs)
FOB price, or price paid to Sookoo by Osito: 13.70CAD/kg
Farmgate price, or price paid by Sookoo for the coffee cherries: 70ETB/kg of cherries
2022 price: 51ETB/kg
2021 price: 24ETB/kg
High demand and lower supply explain those increases.
Ture is dedicated to quality, and is sorting and processing protocols are immaculate compare to most coffee exporters in Ethiopia. He deserves the nickname ‘’King of Guji’!
But sorting coffee the way he does, especially in a year were so much cherries were defective means increased cost for the highest quality.
What is also interesting is that farmers hover from exporter to exporter to try and fetch the highest price. Ture won’t shy away from paying extra for higher quality, and his processing knowledge allows him to turn an average lots into something super tasty. He is a master at making sure we can taste the very best of what Ethiopia has to offer.