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Come with us now on a journey through time and space, to the world of the mighty Suke Wine processing. Some of you may remember this banger from a couple of years ago that we got BY LUCK as someone pulled out of their commitment. Tommy and Will who had only cupped this as a sample couldn’t not say yes when it became available once more. This time, we were first in line.
Sookoo Coffee is owned and operated by Ture Waji, who Osito first partnered with in the tail end of 2018. The Suke drying station, nestled in the hills of Shakiso, Guji, was established in 2017, and before Sawana drying station and the Weessi washing station, Suke was the beating heart of all Sookoo Coffee. They work together with roughly 35 smallholders in the community to help make exceptional coffees.
For their wine process each coffee is selectively sorted and only the ripest of cherry is selected to go into fermentation barrels for 72 hours. After this reduced oxygen ferment, the cherry is then spread on drying tables
where it was dried for roughly 25 days. The result is a deeply well crafted and complex coffee.
Sookoo Wine bursts with effervescence like orange sodas or sour red lollies. With sweetness like blackcurrant cordial and candied apples. The clean, yet wild fermentation leaves each sip lively and layered, making it a thrilling experience from start to finish with crisp starfruit or green apple takes you on a journey.
Did you know 20c from every kilogram of coffee roasted and every cup sold goes to The Cup That Counts.