Ethiopia Guji Wessi Tima
Fruity Profile | Light roast
Tasting Notes: Floral, Orange, Pineapple
IT ALL STARTS AT THE COFFEE FARM
This coffee comes from the collaborative effort of 35 dedicated farmers from the small village of Tima, and was processed by Ture Waji of Sookoo Coffee at the Wessi Washing Station, located deep within the Guji Zone, in Ethiopia’s Oromia Regional State. Ture Waji prioritizes quality and training, and his close collaboration with local farmers enables knowledge exchange and skill development. Starting with seed preparation, and continuing on to harvesting, post-harvesting and processing, Ture himself and his team supervise every step meticulously, ensuring not only quality, but consistency year over year.
These farmers nurture their coffee trees, harvesting only red ripe cherries, as Sookoo Coffee has instructed them during trainings, and upon arriving to the wet-mill, the cherries are carefully de-pulped with a demucilaginator. Following a 12-hour wet fermentation and washing, the beans are laid to dry on raised African beds. Hourly rotation ensues ensures quality, while the beans dry in the Ethiopian sun for 14 to 18 days; this slow drying results in helping maintain a flavor profile that truly captures the beans potential.
Close-up of washed coffee on a raised drying bed
Drying tables at Wessi Washing Station
Washed coffee seeds
TRACEABILITY
COUNTRY
Ethiopia
REGION
Guji
IMPORTER
The Coffee Quest
VARIETAL
74110 & 74112
PRODUCER
35 smallholder farmers
MILL / WASHING STATION
Wessi
PROCESSING
Washed
ALTITUDE
2000 - 2180 meters
DID YOU KNOW
Sookoo Coffee's impact extends beyond coffee production. In an effort to give back to the community, they have led projects like the construction of roads and on school a couple of years ago, as well as donations of school supplies to the local children. This is Sookoo’s commitment to the next generation’s education.
PRICE TRANSPARENCY
$5.25
Price paid by Driftaway
$4.15
Free on Board price
45 birr/kg cherry
Farm Gate price
$2.67
Fair Trade price per pound
$2.37
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
This coffee travelled 7,143 miles to the Driftaway Coffee roastery in Queens.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
This coffee is an easy fit for the light-roasted profile, with its floral aromas and intense, bright fruit flavors.
AVERAGE CUPPING SCORE
86.92
/100
86.92
SCAA Cupping Score
10 x 60 kg
Bags purchased
1 year
Length of producer relationship
100% (in 2023)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from September 09 to October 02 in Brooklyn. We use the Loring Kestrel roaster for this profile. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts once a week at our roastery in Williamsburg, Brooklyn. Each cupping is conducted by Ian T., Anu M., Suyog M., and James M. using standard equipment, and is logged by our Q-certified cupper Ian T. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
PRODUCTION AND SHIPPING
Less than 24 hours after roasting, we bag your coffee in our production facility in Greenpoint, Brooklyn. Our production team is led by Anthony and Torie, and supported by a rotating cast of local artists, musicians and independent professionals.
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.
View other posts about how to make better coffee at home on our blog Coffeecademy.
