Coffee Description
This coffee was processed at the Weessi washing station in the sub-kebele Bookkisa. The pulped seeds are fermented in water for 12 hours before being laid out to dry on raised beds for 15-20 days. Workers at the Weessi washing station rotate the seeds frequently in order to ensure even and thorough drying. This Bookkisa lot is one of the first washed coffees produced by Sookoo as up until last year, they only prepared and exported natural processed lots.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light
Variety
74110
Process
Washed
Elevation
2000 masl
Region
Guji zone
About Ture Waji, Assefa Waji, and various smallholders of Ethiopia
Known as the “King of Guji,” Ture Waji has an extensive background managing coffee farms and working with local producers throughout the Guji zone in southern Ethiopia. Together with his brother Assefa, they formed Sookoo Coffee in 2018, where they produce and export high quality Ethiopian coffees on their own accord. Starting Sookoo allowed them to make traceability and sustainability a top priority when selecting harvests to work with.
Guji zone, Ethiopia
Dapper & Wise
In 2013, Insomnia's owners Evan Aldrete and Tyler Geel launched Dapper & Wise as a tasting room and roasting facility in Portland's Western suburbs, and by 2014, as a wholesaler as well.
Based out of Hillsboro, Oregon, Evan and Tyler work with a stellar team, all of whom are dedicated to the values that undergird Dapper & Wise: “We want people to walk through our doors and feel welcome. We want people to taste our coffee and be impressed and inspired. We want the coffee we roast to exemplify the hard work of the producers that grow it.”
