This coffee comes from Sookoo Coffee in Odo Shakiso, Guji Zone, Ethiopia, sourced from smallholder farmers in the Bookkisa community. The varieties are Gibirinna 74110 and Serto 74112, selections released by the Jimma Agricultural Research Center in 1974. Processed at the Weessi washing station at elevations of 2,000–2,150 meters above sea level, the cherries are pulped using a Penagos eco-pulper, fermented and soaked in water for around 12 hours, then dried on raised beds. The cup profile features refined ripe nectarine, honeydew, and vanilla with a bright lime sorbet finish.
Tim Williams founded this modern Australian micro-roastery in 2015 (originally as Bureaux, rebranded in 2022) with a mission to champion what he believes are the world's best coffees. Fieldwork's philosophy focuses exclusively on washed process coffees, prizing clarity, sweetness, and sense of place across their entire range. Williams' approach emphasizes connecting customers with conscientiously grown, seasonally sourced coffees that speak clearly to their origins, representing the farmers who nurture these exceptional beans.
