Sookoo 86 Hour Anaerobic

Sookoo Coffee was founded by Ture Waji and his brother, Assefa. Located in Odo Shakiso within the Oromia region and the Guji zone, Sookoo produce coffees with cherry sourced from smallholder farmers located in the surrounding kebeles - in this case, Suke Quto.

This lot is made up of two varieties, Gibirinna 74110 and Serto 74112, both of which originate from the Metu Bishari forest, selected by the Jimma Agricultural Research Centre in 1974 for their resistance to Coffee Berry Disease. After delivery to Sookoo’s centralised location, the cherries go through intensive sorting before being placed in a reduced oxygen environment in sealed plastic bags for 86 hours. Next, the cherries are spread on raised African beds for 25 days where they are kept in extremely shallow layers and turned at least six times per day to ensure even and precise drying. Sookoo’s attention to detail in their processing make these some of the most dynamic, expressive and transparent coffees that we have the pleasure of working with each year.