Laayyoo “Double Layer” Natural

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 2,200 to 2,359 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 minimize 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.

Double-Layer Drying: A thicker layer (max. 8cm) was used during the raised bed drying process to enhance winey notes. While this slows drying and increases on-bed fermentation, Ture’s team expertly manages the process. The result is a bold and intensified winey complexity alongside Laayyoo’s signature silky texture and bright fruit character.

The word Laayyoo refers to an indigenous tree growing in this area, used for shade on coffee plantations. Its deep roots allow for the falling leaves to offer rich, nutrient dense compost, acting also as a fertilizer. 

Ture Waji, founder of Sookoo Coffee, has strong connections to the land and community in the Guji region of Ethiopia. He started his own brand in 2018, building drying stations in Uraga and Shakiso. Sookoo Coffee currently produces only natural coffees, but has plans for washed coffees in the future. They educate farmers on good agricultural practices and provide pre-harvest loans. Sookoo Coffee has a ‘woman-first’ policy at washing stations, built a school for children, and improved local infrastructure.

Lots are assembled from the cherry of 35+ local producers, each with an average farm size of around 3 hectares.  The drying station is extremely well organized and each day lot of cherry is tracked and kept separately on the drying beds. The lots are tagged with start date of drying and moisture readings for each day which allows to ensure slow and even drying process, resulting not only in great quality and flavor in the cup but also consistency and longevity of the green coffee.

The cup profile is what is expected of top quality natural coffees from the region, but with an intensified winey character jammy deep ripe fruit notes like strawberry, guava and grape, lots of sweetness and a touch of winey funky complexity. 

Location:   Teraga, Oromia
Producer:  Small producers / Sookoo Coffee
Varietal:    Local Landraces
Process:    Natrual - Double Layer Process
Altitude:    2,200 - 2,360 m.