What to expect:
RIPE PEACH AND ABRICOT WITH A FLORAL FINISH.
- Location : DAMBI UDDO KEBELE IN SKAKISSO WOREDA - EAST GUJI
- Producer : FARMERS OF THE SUB-REGION OKOLUU, THE SOOKOO GROUP
- Growing altitude : 2000-2150m.
- Processing method : NATURAL
- Flavour notes : RIPE PEACH, ABRICOT, FLORAL
- Roasting : LIGHT
The story behind the cup:
Okoluu is situated deep in the forests just north of the small township of Sewana and is part of the Sookoo group. Large shade trees from the old growth foresttower over the plantation with many other smaller, native forest shade trees between. Above the old growth forest plantations are small plots of semi-forestplantation mixed with food crops such as false banana (Enset), green beens and other root crops. Enset and green been mulch works as a nitrogen fixer and is valuable for the other nutrient rich soil.
Throughout the farm is a rich diversity of native forest plants, trees and flowers. The biodiversity maintains the soil nutrients and provides a natural defenceagainst insects. The organic fertilisation supports my- celium and other positive fungus which bring nutrients to the trees and stops the spread of leaf rust.
Daily the coffee is collected from the Okoluu farmers and shipped to the drying station in the evening. The Suke Kuto station is owned and operated by Ture Waji and his business partner Egata, and closley managed by Roba Goljo. Only red cherries are selected for the drying beds which are pre-sorted by floating in water. The cherry is and then spread out on raised “African” beds between 2 to 4cm thick to avoid any unwanted fermentation in the drying process.
The cherry is turned 5 to 6 times per day to maintain an even drying of the coffee cherry. During rain and overnight the cherry is covered to avoid re-humidifica- tion. Drying time of the coffee ranges between 24 to 28 days and is taken off when the moisture content is 10-10.5%. The coffee is then moved to be stored withonly other farmers on the Okoluu lot.