Sookoo Anaerobic

Sookoo Coffee was founded by brothers Ture and Assefa Waji in Odo Shakiso, within Ethiopia's Guji zone. Here, they produce coffees using cherry sourced from smallholder farmers across the surrounding kebeles - in this case, Suke Quto.

Ture is renowned for his precise approach to processing, resulting in some of the cleanest and most consistent coffees we taste each year. Since 2021, our sourcing in Ethiopia has focused exclusively on Sookoo, allowing us to deepen our relationship and build a long-term partnership rather than sourcing from different producers each harvest. In 2025, we had the privilege of visiting Ture for the first time, spending time at the washing station and meeting some of the smallholder farmers who contribute to these coffees.

This lot comprises two varieties, Gibirinna 74110 and Serto 74112, both selected by the Jimma Agricultural Research Centre in 1974 for their resistance to Coffee Berry Disease. After delivery to Sookoo, the cherries are meticulously sorted before spending 72 hours in sealed plastic bags, creating a reduced-oxygen environment. They are then dried on raised African beds for 25 days in extremely shallow layers, and turned at least six times each day to ensure slow and even drying. Sookoo’s attention to detail in their processing make these some of the most dynamic, expressive and complex coffees that we have the pleasure of working with each year.