Ethiopia, Guji, Laayyoo Double Layer

We Taste: Mango, ruby chocolate, raspberry, mandarin, red fruit, tea rose

Origin: Ethiopia

Region: Uraga, Guji Zone, Oromia

Farm/Washing Station/Mill: Haro Wachu drying station

Variety: 74110 and 74112

Altitude: 2,200 and 2,350 masl

Process Method: Natural, double-layer drying process on raised beds for 21-28 days. 

Roast level: Origin

Roasting Notes: Coming soon....

Sourcing Notes: Coming soon...

Coffee Info/Story: 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:

    -Single-Layer Drying: A thin layer (max. 4cm) is spread on the beds, rotated six times daily to reduce fermentation risks. This method, aligned with Ture’s signature clean drying approach, results in Laayyoo’s silky mouthfeel, vibrant acidity, and juicy fruit notes.
    -Double-Layer Drying: At the request of The Coffee Quest Ethiopia Buyers, Michael and Stephen, a thicker layer (max. 8cm) was used to enhance winey notes. While this slows drying and increases on-bed fermentation raising the risk of mold. Ture’s team expertly managed the process. The result? A bolder Laayyoo with intensified winey complexity alongside its signature silky texture and bright fruit character.

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 infrastructure.    

We first met Ture Waji on our very first trip to Ethiopia, and we were immediately impressed by his company’s values and mission to produce high-quality, traceable, and sustainable coffee. We had the opportunity to taste his coffees for the first time on the last day of our trip and were blown away by their deliciousness. We have now worked with Ture for three years, and we are thrilled for upcoming harvests. We believe in the exciting projects he has in the works, including producing washed coffees at his current washing stations, venturing into new regions within Guji, and separating out single farmer lots.-From The Quest