Sugar Rush 300g
How do we feel about this coffee
It feels like rolling through the best candy neighbourhoods, chewing on bubble tape, scarfing down handfuls of nerds, and dumping your Halloween candy haul on the table to sort through your best finds.
Bubblegum | Pop Rocks | Jolly Ranchers | Vibrant: bright, dynamic
Sugar Rush is our limited Halloween blend that's 50% naturally processed coffee from Qaballe in Ethiopia, and 50% washed coffee from Ethiopia Hamasho. Ethiopia Qabbale Natural is grown in the acclaimed Guji Zone and processed at the Raro Nansebo washing station by “The King of Guji” Ture Waji’s Sookoo Coffee. This coffee represents everything we love about naturally processed Ethiopian coffees. The lot itself is composed of local varieties 74110 and 74112 that are grown at an incredibly high elevation between 2150 and 2350 MASL by 15 local coffee producers who bring their cherry to the local washing station to be processed by Sookoo Coffee. As the owner of Sookoo Coffee, Ture grew up in the region and had strong connections to the land, its community and farmers. Between harvests, Ture and his team educate farmers on good agricultural practices to help improve the quality of their cherries. His company also provides pre-harvest loans to farmers who need them to pay for things like hired labour to do maintenance on the farm, such as weeding and planting. Ethiopia Hamasho Washed is grown by 1500 producers at a staggering 2300 MASL, high in the Bonbe mountains and processed at Daye Bensa’s Hamasho Washing Station. This stunning washed lot is traditionally wet fermented for between 36 and 72 hours and then dried on African beds for about 12 to 15 days until the coffee reaches approximately 10% moisture. During peak sun, the beds are covered to prevent over-drying. Daye Bensa, who owns and operates the Hamasho Washing Station, along with other stations like Shantawene, Keramo, and Bombe in the Bensa Sidama area, is no stranger to quality and has learned how to produce high-quality coffees. In 2020, they won 7th place in the COE; in 2021, 8th place and 2022, 2nd place!
|Origin||Guji Zone & Bensa Sidama, Ethiopia|
|Variety||Ethiopia Heirloom 74110, 74112|
|Process||Natural & Washed|
|Producer||15 Local Smallholders delivering to Sookoo Coffee & Daye Bensa|
|Altitude||2300 to 2350 MASL|
|Washing Station||Raro Nansebo & Hamasho|