haroo natural

PRODUCER: Ture Waji
COUNTRY: Ethiopia
VARIETALS: Local Landraces, 74110, 74112
PROCESS: Natural
NOTES: Violet jam and key lime

The Haroo Natural is produced at the Haroo Waccuu washing station in Uraga, Guji, which falls under the Oromia Region of Ethiopia. This area is oftentimes mistakenly known as Sidamo Guji, but instead should be known only as Guji Zone or East-Guji on its own. The approximately 20 farmers that deliver cherry to this Drying Station come from the ‘kebele’ or village known as Haroo and their farms sit at an elevation of between 2,100 and 2,350 m.a.s.l. These producers generally grow and this lot is primarily comprised of local landraces from the Guji area, as well as 74110 and 74112 varieties, which are varieties selected for their production and disease resistance. Sookoo Coffee decided to name the lot after the village where the farmers are from. 

This coffee was processed by Sookoo Coffee, which is run by Ture Waji, also known as “The King of Guji”! While this particular lot comes from Uraga, Ture and his company Sookoo Coffee also have other drying stations in Uraga, as well as Shaakkiso. All Drying Stations currently only produce natural coffees, but washed coffees are in the plans for upcoming harvests.  Ture has strong connections to the land, its community, and farmers, as he grew up in the region. After studying, he started as an export and farm manager at his cousin’s farm and company Mormora, and then later at Guji Highlands Coffee. Thanks to the trade and coffee liberalization in Ethiopia, he was able to start Sookoo Coffee (formerly known as Dambi Uddo), building his first drying station and exporting his first coffee under his own brand in 2018. 

We purchased multiple lots this season across various drying stations and all of the lots offer complexity and cleanliness, with varying profiles. Much of the reason for the quality of their lots can be attributed to their strict drying protocols: Sookoo Coffee upholds a maximum layer density of 4cm and moves the cherries around on the beds 6 times per day. This reduces the risk of “over fermentation” during drying, as well as the potential for defects. In addition, the standard drying time for their coffee is between 21-28 days. This is the first year we have purchased Haroo. 

Between harvests, Ture and his team educate farmers on good agricultural practices in order to help improve the quality of their cherry. His company also provides pre-harvest loans to farmers who need it; for example to pay for hired labor to do maintenance on the farm, such as weeding and planting. The Drying Stations employ a ‘woman-first’ policy and the company has built a school for the children. Roads have also been built to improve the infrastructure; if you have been to Ethiopia before, you know how much this is needed!