Ethiopia Laayyoo Natural Process

What We Love

Ethiopia continues to surprise us with the sheer amount of potential flavor experiences. Each community has its own coffee story and its own flavor expression that comes from the land. This single village selection from Ture Waji is among the best expressions of “taste of place” we encountered this year. The combination of Ture’s dedication to exceptional and detailed processing and the small selection of farmers from the Laayyoo village results in a cup experience unlike any other. In the cup, we find fruity tones of succulent honeydew melon, sugary mandarin orange, and rustic apricot, followed by layers of syrupy stewed berries and dark chocolate. 

About the Producer

In today’s coffee culture, there’s a growing emphasis on preserving unique identities, both in flavor and in recognizing the farmers behind each bean. In the past, many Ethiopian coffees were blended and lost their distinct qualities. Regions like Yirgacheffe, Guji, and Sidama became generalized labels that didn’t fully reflect the origins of the coffee. However, this is changing, and producers like Ture Waji are at the forefront of this movement. His work with 35 smallholder farmers in the kebele of Laayyoo showcases the power of transparency and traceability, resulting in exceptional, identity-driven coffees.

Ture Waji, known as "The King of Guji," has been instrumental in elevating Guji coffee by focusing on the unique characteristics of individual kebeles. Through his company, Sookoo Coffee, he has ensured that coffees from areas like Laayyoo remain separate, highlighting their distinct terroirs and flavor profiles. His approach has brought global attention to the region, revealing rich, complex flavors from dark fruits to floral notes, all tied to the specific microregions of Guji.

Ture’s dedication to quality, transparency, and sustainability has transformed the livelihoods of smallholder farmers. By promoting fair compensation and offering training in sustainable practices, he empowers farmers to improve the quality of their coffee and the health of their land. His efforts not only preserve the integrity of Ethiopian coffee but also create a sustainable model that benefits both farmers and the specialty coffee industry globally.

About the Coffee

Laayyoo is a small village, or kebele, located in the Uraga district of Ethiopia’s Guji Zone. While Guji coffees are well-known, specific areas like Laayyoo are only now being recognized for their unique flavor profiles. Uraga, with elevations upwards of 2,300 meters, produces coffee that stands out amongst the many Guji growing regions. While Guji coffees are often known for their bright berry notes, those from Uraga, and especially Laayyoo, offer deeper, richer flavors, with hints of dark fruits, combined with the intense brightness of mandarin and balanced by honeydew melon and floral aromatics.

Farms in Uraga, as in much of Ethiopia, are small and often referred to as "gardens" rather than large-scale operations. Typically, these small yields are bulk-blended for export, which can mask the unique characteristics of each farm's coffee. However, Ture Waji has been dedicated to preserving the identity of these small farms, particularly in Laayyoo, where he ensures their coffee is kept separate to showcase the distinctive microclimate and growing conditions. This year, after cupping over 30 Ethiopian coffees, Laayyoo’s stood out for its unique and memorable flavors.

The coffee from Laayyoo is the result of Ture Waji’s collaboration with 35 smallholder farmers. Processed using the traditional sun-dried natural fermentation method, the cherries are dried slowly on raised beds over nearly a month to fully preserve and enhance the distinct flavors that make Laayyoo coffee so special.