producer: Mi’eessa Robe
region: Suke Quto, Guji
elevation: 2000 – 2350 m.a.s.l
species and varietal: arabica, indigenous heirloom
processing method: natural
according to us: another stunning natural processed by the team of Ture Waji aka the King of Guji
Our coffee comes from the Oromia region of Ethiopia near the village of Suke Quto. Part of the Guji Zone, named after a tribe of the local Oromo peoples. Mi’eessa Robe farms eight hectares that range in elevation from an incredibly high 2,000 masl to a jaw-dropping 2,350 m.a.s.l. He inherited his farm from his parents and has been a coffee farmer his entire life. Mi’eessa is 45 years old and is married with seven children (three boys and four girls). His coffee cherries have been processed at Sookoo Coffee's washing station where they first sorted them by hand and then placed them on raised drying beds in thin layers. The cherries are turned every 2 to 3 hours in the first few days to avoid over-fermentation and mold growth. Depending on the weather conditions, 4 to 6 weeks later the beans are transported to Addis Ababa where the final hulling, sorting and export preparation takes place.