Ethiopia Okoluu

Altitude: 2100-2200 meters

Varietals: 74110 and Local Landraces

Process:
Cherries are sorted, depulped and wet fermented for 24 hours, then dried in shade for 20 days.

Harvest: January 2026

Region: Guji Zone

Okoluu is Ture Waji's own farm in the Shakiso woreda of Ethiopia's Guji zone. The farm reflects the traditional landscape of Ethiopian coffee cultivation, with young coffee trees growing beneath a diverse canopy of shade trees. It also serves as Ture's testing ground for new processing methods.

During our visit to Ethiopia this year, we tasted a wide range of experimental lots from Okoluu, including honey, washed, natural, and anaerobic process coffees. This washed lot stood out immediately. Its vibrant stone fruit and citrus character felt like a beautiful expression of the Ethiopian coffees we have come to love.

For this lot, cherries were meticulously hand-sorted before being depulped and fermented underwater for 24 hours. The coffee was then dried under shade for 20 days. This restrained approach preserves exceptional clarity in the cup. The result is a coffee layered with citrus, stone fruit, and melon, with a transparency that continues to reveal itself from one brew to the next.

Coffee is moving toward a future where identity matters. That means the identity of flavor and the identity of the farmers behind it. For years, many Ethiopian coffees were blended under broad regional names like Yirgacheffe, Guji, or Sidama. While those names remain important, they often obscured the character of individual communities. Producers like Ture Waji are helping change that.

Ture has pioneer transparency and identity through Ethiopia's Guji Zone. Through his company Sookoo Coffee, he separates coffees by individual kebele so each community can be experienced on its own terms. Places like Laayyoo, Raro Nansebo, Haru Wachu, and Okoluu each tell a different story. Together they reveal the remarkable diversity of Guji.

Known throughout the industry as the King of Guji, Ture has helped bring international recognition to the region while advocating for fair compensation and long-term sustainability. Through ongoing farmer training and careful stewardship of the land, he continues to strengthen both the quality of Ethiopian coffee and the livelihoods of the people who produce it.

Ethiopia continues to surprise us with the incredible range of flavors it can produce. Every community has its own story and its own expression of place. This selection from Ture Waji’s own farm, Okoluu, delivers a spectrum of citrus, stone fruit, and melon tones that remind us of why we first fell in love with Ethiopian coffees. Combined with Ture's careful processing and relentless attention to detail, the profile is crystal clear, transparent, and transcendent. Expect flavors of fleshy nectarine, lime peel, and a long, refreshing honeydew finish.