Tasting Notes: Blueberry, Tart Candy, Rosé

Process: Natural

Elevation: 2100-2350 masl

Variety: Heirloom

We’re happy to say that Laayyoo is back for the fifth year in a row at Edison! Since we first heard about Ture (more on him in a second) and tasted this coffee years ago, we knew it was history in the making for us. With notes of ripe, fresh berries, jolly rancher candy, and rose-like on the finish, it became an instant classic.  It’s exciting to taste the change in nuance from harvest to harvest; this year, we’re tasting blueberry, a tartness resembling candy, and an acidic finish comparable to cola.

Ture Waji, known as the “king of Guji,” is the owner of Sookoo Coffee, the processing station where this remarkable lot comes from. Not only is he a studied and thoughtful coffee producer, but he is an important part of his community as well. Between harvests, Ture and his team educate farmers on good agricultural practices in order to help improve the quality of their cherry. His company also provides pre-harvest loans to farmers who need it, for example, to pay for hired labor to do maintenance on the farm, such as weeding and planting. The washing stations employ a ‘woman-first’ policy, and the company has built a school for the children.

This coffee is named for the Laayyoo tree, which provides shade for coffee plantations in the area, as well as fertilizer for the coffee trees themselves, leaving excellent, nutrient-rich soil. This parallels Ture’s good production practices, leading to a strikingly rich and clear, fruit-forward cup. We get excited when the Ethiopian Naturals come into season, and this coffee is a convincing argument for why everyone should feel the same. 

Here’s a word from our importer about Ture: “We met with Ture on our very first trip to Ethiopia, literally 30 minutes after landing, in a hotel lobby near the airport. During the meeting, he explained to us a bit about his company and, most importantly, his values and his mission to carry them out: Quality, Traceability, and Sustainability. On the last day of the trip, we were able to solidify the relationship when we had the opportunity to taste his coffees for the first time. In the end, we decided to work with Ture not only because his coffees are delicious but because of the exciting projects he has in the works. This is our second year working with Ture, and needless to say, we are thrilled for the incoming harvest!”