The Qabballe Natural comes from fifteen smallholder farmers around Teraga, in the Guji Zone of Oromia, Ethiopia. This area gets mislabeled as Sidamo Guji pretty often, but it's Guji, full stop. Farms sit between 2.5 and 3 hectares at an average of 2,225 meters, growing local varieties 74110 and 74112.

Cherries are processed at the Raro Nensebo Drying Station in Uraga, run by Ture Waji and his team at Sookoo Coffee. Farmers deliver at night to keep fermentation in check. After sorting, the coffee dries on raised beds under full sun, no more than 4cm deep, turned six times a day for 21 to 28 days. Ture runs a tight operation and it shows in the cup.

This is a coffee we're really happy to be roasting.

Photos courtesy of The Coffee Quest.