Laayoo. Cafe de Etiopia

About This Coffee

This coffee is produced by contracted farmers from Teraga, Oromia, and processed at the Raro Nansebo drying station by Sookoo Coffee, led by Ture Waji, also known as "The King of Guji". The contributing farms are situated at 2200-2350 meters above sea level in the Guji region. The lot is mainly composed of local varieties 74110 and 74112, selected for their productivity and disease resistance. The coffee undergoes a natural process with cherries dried on African beds in full sun following strict protocols with a maximum layer density of 4cm and rotation six times a day. Standard drying time is between 21 and 28 days. The result is a coffee with a silky mouthfeel, vibrant acidity, and fruity, juicy character with flavor notes of berries, stone fruit, honey, and lime.

Origin

Guji (Ethiopia)

Flavor Notes

Berry, Lime, Honey, Stone Fruit, Apricot, Plum, Yellow Fruit, Maple Honey, Red Fruit

Roast Level

—

Processing

Natural

Typology

Arabica

Heirloom, 74-110, 74-112

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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