Light Roast Single Origin Subscription
If you love light roast single origins, and are open to trying a new one every few months without even having to think about it, this is the subscription for you!
Our single origins rotate every few months according to seasonality and availability. With this subscription, you will always receive a light roast single origin coffee, and depending on your delivery frequency, you may receive the same coffee several deliveries in a row until we release a new light roast single origin. You will receive an email notification ahead of any changes, and if you have a pay-as-you-go subscription, you will be able to skip or cancel your subscription if you aren't interested in the new coffee. Learn more about our current light roast single origin coffee below!
Our Current Light Roast Single Origin
If you subscribe now, this will be the coffee in your first shipment, and will continue to be the coffee you receive in this subscription until we rotate to our next light roast single origin. Single origin subscribers will be notified by email when the coffee is about to change, and will get all details of the new coffee, with enough time to make any desired changes to their subscription plan.Varieties:Â JARC, Local Landraces
Growing Altitude:Â 1,100-2,300 masl
Processing Method:Â Natural
Sookoo Coffee is a family owned company that produces and exports organic specialty and traceable coffee in the high altitudes and semi-forest of Guji, located in the South of Oromia Mountains of Ethiopia. The Guji region is home to top award-winning coffees both within Ethiopia and internationally.
Local farmers deliver fully ripened coffee cherries to Sookoo's cherry collection centers or washing/drying stations. Producers must harvest coffee cherries when they are fully ripe, as the ripest cherries yield beans with more sugar, which gives coffee beans a complex cup profile. It requires concentration, attention to detail, and commitment from the farmers.
Sookoo specializes in only natural processed coffees, and they work in three woredas (Shakkisso, Uraga, and Haro wolabo) of East Guji. They focus on working with small groups and providing education for the farmers – teaching good agricultural practices and best picking practices (only ripe red cherries). The freshly harvested cherries are delivered to the cherry collection centers or washing/drying stations where they go through intensive sorting to separate over and under-ripe fruit out from the lots. Then the coffee is immediately put out onto a raised African bed while it is still fresh to protect fermentation. Total drying times are around 21 – 28 days. The strict attention to detail here in the drying stage is what separates Ethiopia's, and especially Sookoo's, coffees from the rest of the world.
Because of the nature of drying the fruit around the seed, coffee processed this way is inherently packed with intense fruit flavors, but because of their specific protocols, coffees from Sookoo are particularly crisp and clean. You get all of the big fruit juice flavors and none of the murky over-fermented or over-ripe fruit flavors that can sometimes accompany a naturally processed coffee.
The body of their micro-lots are silky (mouth coating but not too heavy) and the acidity is playful and juicy.
