Tima Wholesale

Overview We’ve been purchasing coffees from Ture Waji and his rapidly growing company, Sookoo Coffee, now for seven consecutive years. Up until just a few seasons ago, they focused solely on producing naturals - such as our beloved Biranu Dulo and Daanisa. This selection from the Tima smallholder collective marks our first time sourcing a washed process lot from Sookoo; and, really to no one's surprise, it’s stunning! Sookoo primarily focuses on small farmer groups and providing education - teaching proper farm maintenance, best picking practices, etc. We’ve been consistently impressed with every coffee we’ve tasted from Sookoo, and we’re thrilled to continue diving deeper and strengthening our relationship with each passing year. Tima is a beautiful representation of coffee from the Guji region, and a perfect gateway into the more fruit-forward, complex coffees we purchase from Ethiopia. The attention to processing details is evident in the cup, as the flavors are transparent and elegant. We’re tasting: green grape, nectarine, cherry blossom, pear, honey, vanilla, earl grey tea. Relationship Ture initially reached out to our green coffee buyer on instagram way back in December of 2018 as they were flying home from a visit to Ethiopia. We soon learned that he used to be the manager for a processing station we purchased from many years ago, called Guji Highlands. Ture explained how he had decided to start his own company with a laser focus on quality and transparency. And the rest is history! Ever since that first season, we’ve been blown away by nearly all samples we’ve tasted. They were (and still are) some of the cleanest processed coffees we’ve ever experienced, hands down. It’s no surprise that in specialty coffee circles he’s been lovingly nicknamed The King of Guji. Our primary relationship for all things Sookoo related is directly with Ture. After coffees are selected and prices are agreed upon each year, we then transition into working closely with Tim Hill at Atlantic Specialty Coffee. They handle the logistics of moving the coffee across the ocean, importing, and warehousing for us throughout the year. Processing Cherries delivered to Weessi from the Tima group are tagged and kept separate throughout the pulping and drying process. Ripe, red cherries are first sorted out to process as the highest quality lots. After pulpling, the coffee undergoes a 12 hour underwater fermentation before being washed and pushed through density grading channels. The parchment is then dried on raised beds for a total of ~15 days, while being monitored and turned frequently. Brewing To fully bring out the more delicate stone fruit and floral flavors, we recommend grinding relatively a bit coarser and brewing at a ratio of 1:17. In our opinion, this keeps the flavors super clean and transparent. If your brew is watery, lacking sweetness, and sour, like under ripe berries - try grinding finer. If your brew is bitter and the flavors are muddled and unclear, like oversteeped black tea or cocoa powder - try grinding coarser.