So there is this guy named Ture Waji. He lives in the Guji zone in Ethiopia where they are insanely famous for their coffee. The farmers in that region grow some of the brightest, fruitiest, piszazziest coffee in the entire world. And get this… Ture has been nicknamed the KING OF GUJI!
How could we resist the opportunity to work with The King?
This particular lot of coffee comes from the Shaakkiso region which is sort of the East-Guji zone. The coffee grows at super high elevation, somewhere between 2,000 and 2,200 meters above sea level, which basically just means that the coffee plants squeez as much flavor into their cherries by nature as a means of staying warm during the cold winters up in those mountains.
Around 23 different farms bring their coffee down to the washing station that is run by Mr. King of Guji where he processes his beans naturally, meaning he leaves the fruit of the cherry on the bean as it dries, extenuating the already fruity notes of the dense cherries by implanting that flavor directly into the bean that we had the opportunity to roast to perfection.
If you’re wondering why Ture is known as the King of Guji, it’s because of the care that he puts into his process. His Sookoo processing facility abides by a strict rule about how thick each layer of cherries can be as they dry (4cm, if you’re keeping track) and he has his team move the cherries around 6 times each day to reduce the risk of over-fermentation. Typically, the coffee is dried for 21-28 days.
When Ture and his team aren’t busy perfecting their coffee, they are busy educating other farmers in the region and even providing loans to upstart farmers. He is always happy to hire laborers to help with maintenance on his farm, he employs a “women first” policy at his company and has even built a school for the local children.
This coffee is named in honor of this true King of Guji and we think it is deserving of the moniker.