Roasted for filter

Country / Ethiopia

Region / Shakisso

Producer / Koromii group

Process / Natural

Variety / JARC 74110 & 74112 and heirloom varieties

Altitude / 2000 -2178 m

Notes of peach, apricot blossom & Riesling

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Additional information

This coffee is grown and harvested by a small collection of farmers who take the name Koromii. Is a semi-forest plantation with mixed flora and shade trees surrounding the coffee plants. The lot has organic certification and they primarily use manure as compost.
Koromii is situated just a few minutes walk from the Sookoo Group’s drying facility. Is a semi-forest plantation with mixed flora and shade trees surrounding the coffee plants. There are some garden like coffee production mixed with food crops and false banana, most of the farming area lies beneath a thick shade of old forest growth.
The Koromii farmers are part of the Sookoo Group, managed by Ture Waji, a local to the Shakisso woreda and expert in local agronomy and permaculture. Ture provides training to all farmers in the Sookoo group. His model is to create Semi-Forest coffee plantations. This is where smaller growth is cleared around larger existing shaded forest and coffee is planted in amongst the shaded forest. Information on soil preparation, planting, weeding and harvesting is provided to all the farmers in the Sookoo Group.
Koromii is a certified organic coffee and primarily uses manure as compost. Sookoo also run a school in the local area to allow the children of the farmers group daily access to education and bi-lingual training. This is a work in process and the school has and open call for books, texts and second hand computers.


Daily the coffee is collected from the farmers in the Sookoo group. For the Grade 1 coffee only red cherries, sorted by extracting floating cherries in water (this is known as Grade A cherries amongst the Sookoo Group) are selected for the drying beds. Premiums are paid for the “Grade A” cherry whilst all the other cherries are sold onto Grade 3 selections or the local market.
The cherry is shipped to the drying station within 6 hours and then spread out on African beds. This time restraint ensures that any unwanted fermentation does not occur before the drying process. The thickness of the cherry spread out on the African bed is 2 to 4cm, which caters for 600-700 kg of cherry on each bed.
The cherry is turned 5 to 6 times per day to maintain an even drying of the coffee cherry. During rain and overnight the cherry is covered to avoid re-humidification. Drying time of the coffee ranges between 20 to 28 days and is taken off when the moisture content is 10-10.5%.


1kg, 250g


beans, ground for Aeropress, ground for French press, ground for V60