Ethiopia Sooko

Organic Coffee Ethiopia Sooko comes from the Guji region in Ethiopia, where 33 smallholder farmers from the Okoluu Farmers’ Group cultivate coffee trees at an altitude of 2,000–2,150 m a.s.l. on small farms averaging 2 hectares. The trees are young and grow in mineral-rich volcanic soil. The coffee is processed using the natural method: ripe cherries are handpicked and dried for 2–3 weeks on raised beds in the sun, preserving their full fruity notes. In the cup, you can taste a whipped, sweet blueberry smoothie combined with jasmine tea.

The Guji region, thanks to its high altitude and the rich genetic diversity of Ethiopian landraces, is one of the country’s most renowned coffee-growing areas. Traditional chemical-free cultivation and volcanic soils give this coffee complexity and character, making it an outstanding Ethiopian specialty.