Ethiopia Guji natural Mi’essa Robe

Notas de cata: Blueberry, violet, white chocolate

An Ethiopia Guji natural coffee from the producer Mi’essa Robe

This lot of coffee, ‘Mi’essa Robe,’ is named after its coffee farmer. It’s a joy to be able to name a coffee that would have previously been referred to by the generic name of the region – Ethiopia Guji – after the person directly responsible for its cultivation.

This represents a significant advancement in traceability and improvement of conditions for small farmers.

This lot of Ethiopia Guji is produced in the Oromia region of Ethiopia, near the village of Suke Quto, which is part of the Guji Zone. This zone is named after a tribe of the local Oromo people and is known for its high altitude, ranging from 2000 to 2350 meters.

This altitude range provides the coffee plants with a slow and steady growth which, in combination with the volcanic soil and local climate, results in a truly exceptional coffee.

Mi’essa Robe: A Life Dedicated to Ethiopian Guji Coffee

Mi’essa Robe, a 45-year-old coffee farmer, has dedicated his entire life to coffee cultivation. He inherited his farm from his parents and has continued to grow coffee with the same passion and dedication as his predecessors.

Married and father of seven children, Mi’essa has managed to produce a coffee that stands out for its quality -in this region of excellent coffees- and with only eight hectares.

Normally, Mi’essa would have taken his harvest to the Sookoo washing station managed by Ture Waji where it would have been mixed with the crops of many other small producers to make batches under the name Shoondhisa or Bookkisa.

Thanks to the program established by Ture Waji to identify small producers with sufficient volume to create a unique lot – thereby improving traceability and conditions for small producers – we can offer you this Ethiopia Guji with its own name.

Ture Waji and the Sookoo Washing Station

Ture Waji, known as the “King of Guji,” is a key figure in the production of this ‘Mi’essa Robe’ coffee, as well as many of the Ethiopia Guji coffees.

As the founder of Sookoo Coffee, Ture has worked in the coffee industry since he was young, starting as an export and farm manager at his cousin’s coffee farm and at Guji Highlands Coffee. His experience and knowledge have enabled him to develop a quality-oriented system for producing specialty coffee.

Sookoo Coffee focuses on working with small groups of farmers, providing technical assistance in the form of education and farming and harvesting practices.

Ture Waji is responsible for the Sookoo washing station and for implementing the program to identify small producers with the capacity and quality to give their lots their own names.

This program not only represents an advancement in the traceability of Ethiopia Guji coffee, but it allows small farmers to focus even more on the quality of their coffees in order to obtain a greater profit.

The Process of ‘Mi’essa Robe’ Coffee

This Mi’essa Robe coffee is processed at the Sookoo washing station supervised by Ture Waji and his team.

This Ethiopia Guji coffee has been processed using the natural method, where the coffee beans are dried inside the cherry before being hulled. This process enhances a complex and fruity flavour profile.

First, the cherries are hand-sorted and then placed on raised drying beds in thin layers. The cherries are turned every 2 to 3 hours for the first few days to prevent over-fermentation and mould growth.

Depending on weather conditions, between 4 and 6 weeks later, final shelling, sorting and preparation for export take place.

This coffee not only has its own name and surname, but also a unique cupping profile with notes of blueberries, violets, and white chocolate.