Ethiopia - Qabballe Raro Nensebo | Natural - Archived

Origin

• 🇪🇹 Ethiopia· Guji

Tasting notes

Character

• Funky
  20

This Qabballe NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. lot is produced by outgrower farmers around Teraga, Oromia, Ethiopia, and processed at the Raro Nensebo Drying Station in Uraga, Guji, operated by Sookoo Coffee and its founder, Ture Waji —widely known as “ The King of Guji. ” This region, often mistakenly referred to as Sidamo Guji, belongs solely to the Guji Zone in the Oromia Region. Fifteen contributing producers cultivate farms ranging from 2.5 to 3 hectares at an average elevation of 2,225 meters above sea level. The coffee primarily consists of local varieties 74110 and 74112, selected for their productivity and disease resistance. To minimize fermentation, farmers deliver cherries to the washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. at night. At the station, an extensive sorting process removes over and under ripe cherries. The coffee is then dried on African beds under the full sun, following Sookoo Coffee’s strict drying protocols of maximum layer density of 4cm and six times daily rotation. This process reduces the risk of over-fermentation and defects. The standard drying time for their coffee is between 21-28 days, ensuring optimal flavor development. The name “Qabballe” translates to “cold” in the local language, reflecting the high altitude, temperature, and climate of the coffee’s origin area. Ture Waji, founder of Sookoo Coffee , has strong connections to the land and community in the Guji region of Ethiopia. He started his own brand in 2018, building drying stations in Uraga and Shakiso. Sookoo Coffee currently produces only natural coffees, but has plans for washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. coffees in the future. They educate farmers on good agricultural practices and provide pre-harvest loans. Sookoo Coffee has a ‘woman-first’ policy at washing stations, built a school for children, and improved local infrastructure. Recommendation: Espresso: 90-92c, 1:2.2-2.4, 30-32s Filter / Pourover: 1:16-1:17, 90-92c