Haro Wachu Ethiopia - Double Laayyoo Natural

Flavor: Strawberry, pineapple, tamarind

Cupping score: 88+

Origin: Ethiopia

Region: Teraga, Oromia - Guji

Producer: Ture Waji “The King of Guji ”

Varietal: 74110 , 74112

Process: Double Laayyoo Natural

Altitude: 2200 - 2350MASL

Roasted for: Filter and Espresso

ABOUT

The Laayyoo Natural, produced by outgrower farmers around Teraga, Oromia, Ethiopia, is processed at Haro Wachu drying station by Sookoo Coffee, led by Ture Waji, “The King of Guji.” The contributing farms, located at 2200-2350 m.a.s.l., cultivate local varieties 74110 and 74112, selected for productivity and disease resistance.

To ensure quality, farmers deliver cherries at night to minimise fermentation. At the station, rigorous sorting removes over- and under-ripe cherries before drying begins on African beds under full sun. Sookoo Coffee follows strict drying protocols, adjusting the layer density based on the desired profile:

Instead of Single-Layer Drying, where a thin layer (max. 4 cm) is spread on the beds and rotated six times daily to minimize fermentation risk, Double-Layer Drying was employed. In this method, a thicker layer (max. 8 cm) is used to amplify winey notes. While this approach slows drying and heightens on-bed fermentation—thereby increasing the risk of mold—Ture’s team expertly managed the process.

The result? A bolder Laayyoo, showcasing intensified winey complexity while maintaining its hallmark silky texture and vibrant fruit character.

This method maintains a drying period of 21-28 days to develop optimal flavors, reinforcing Sookoo Coffee’s commitment to quality and precision.