Cultivation
Farming methods in Guji remain largely traditional. Guji farmers typically intercrop their coffee plants with other food crops, including beans, peas and enset. This method is common among smallholders because it maximizes land use and provides food for their families.
In addition to remaining traditionally intercropped, most farms are also traditional and organic-by-default. Farmers in Guji typically use very few—if any—fertilizers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing.
Harvest & Post-Harvest
Due to the size of most plots, coffee is typically handpicked by landowners and their family.
All coffee is selectively hand-harvested before being delivered to Uddeyi Farm’s washing station. At the station, coffee is sorted to remove damaged or underripe cherry and is then laid on raised beds to dry. Cherry is raked frequently to ensure even drying. It takes approximately 2 to 3 weeks for cherry to dry.
Sookoo Coffee
Sucafina has worked with Sookoo coffee since 2019. Sookoo Coffee is a family-owned company led by Ture Waji. Sookoo produces high-quality organic and specialty coffee. Sookoo is named after the Ethiopian word for gold. Like gold, coffee is precious and Sookoo’s name reflects the care and attention they pay to their coffees.
About Guji
Guji coffee has only recently been distinguished from neighboring Sidamo and Yirgacheffe. However, due to their incredible quality and unique profiles, they are quickly gaining international recognition.
The Guji region receives ample rainfall and is marked by steep mountainous terrain: perfect conditions to support the vast array of coffee grown here.
Coffee in Ethiopia
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.