The Laayyoo Natural, produced by outgrower farmers around Teraga, Oromia, Ethiopia, is processed at Haro Wachu drying station by Sookoo Coffee, led by Ture Waji, “The King of Guji.” The contributing farms, located at 2200-2350 m.a.s.l., cultivate local varieties 74110 and 74112, selected for productivity and disease resistance. To ensure quality, farmers deliver cherries at night to minimize fermentation. At the station, rigorous sorting removes over- and under-ripe cherries before drying begins on African beds under full sun. Sookoo Coffee follows strict drying protocols, adjusting the layer density based on the desired profile: Both methods maintain a drying period of 21-28 days to develop optimal flavors, reinforcing Sookoo Coffee’s commitment to quality and precision The word Laayyoo refers to an indigenous tree growing in this area, used for shade on coffee plantations. Its deep roots allow for the falling leaves to offer rich, nutrient dense compost, acting also as a fertilizer. This lot is produced by Sookoo Coffee, run by Ture Waji, also known as “The King of Guji.” Ture has a strong connection to the land, its community, and farmers, and his company is focused on quality, traceability, and sustainability.Ture Waji, founder of Sookoo Coffee, has strong connections to the land and community in the Guji region of Ethiopia. He started his own brand in 2018, building drying stations in Uraga and Shakiso. Sookoo Coffee currently produces only natural coffees, but has plans for washed coffees in the future. They educate farmers on good agricultural practices and provide pre-harvest loans. Sookoo Coffee has a ‘woman-first’ policy at washing stations, built a school for children, and improved local infrastructu...