Dambi Uddo Daanisa Guji Natural

Our partners at Sookoo Exporters work with small groups of farmers in Daanisa, in the Guji region to ensure their coffee makes it to the best possible market. This coffee is bright and delicate while also retaining the fruit-forward profile so indicative of naturals from this region. Reminds us of a British cream tea! 

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Coffee Grade:
Guji Natural
Dambi Uddo Washing Station
JARC varieties , Local Landraces
2,000 to 2,100 meters above sea level
Various farmers delivering to Dambi Uddo Station
Oddo Shakiso, Daanisa
Farm Size:
<5 hectares on average
Harvest Months:
Low elevations: October - December | High Elevations: November - January

About This Coffee

Daanisa is a sub-kebele in the Guji region. The name comes from the local name for an umbrella-shaped native tree. The daanisa tree has medicinal properties and is used for wide range of construction purposes. Perhaps most importantly, it is used to shade the region’s coffee trees.

Harvest & Post-Harvest

Farmers selectively handpick cherry and deliver it to the washing station or to local collection points. At the washing station, coffee is sorted to ensure that only the ripest cherries are processed. The collection agent oversees the quality of the cherries before processing.  

Natural coffees, such as this one, are floated in water first to remove any underweight or damaged beans and any debris. Only the cherries that sink are accepted for the higher qualities. Floaters are kept aside to be processed as lower grades. After cleaning, cherries are carried straight to raised beds, where they are spread into a single layer for drying. They are raked regularly and sorted to remove any damaged cherries that may have made it through the initial sorting.  

After a few days, washing station staff will increase the thickness of the layer to slow the drying and stabilize humidity. Total drying time can take up to three weeks under cloudy conditions, or two weeks should the weather be sunny. 

Sookoo Coffee

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

The Guji region receives ample rainfall and is marked by steep mountainous terrain. Perfect conditions to support the vast array of coffee found here. Only recently have Guji coffees been distinguished from neighbouring Sidamo and Yirgacheffe producing areas. Due to their immense quality and unique profiles however, they are quickly gaining international recognition. 

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.

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