Adamo – Gibirinna 74110 & Serto 74112

This is our first time working with Sookoo Coffee and its founder, Ture Waji, a producer whose work in southern Ethiopia we have admired for some time. Deeply connected to Guji and its coffee communities, Ture spent years managing farms and overseeing production across the region before establishing Sookoo, earning the affectionate nickname “The King of Guji” through his knowledge and commitment to the area.

Adamo is a small community lot from Gora, in the Haro Wolabu district of Guji. Just 20 local farmers contribute cherries to this particular lot, growing coffee beneath indigenous shade trees in sandy clay soils at remarkable elevations between 2,200 and 2,500 metres above sea level. The cherries are brought together at Sookoo’s Gora Borawa drying station, where the lot is carefully prepared as a natural.

From the first time we tasted Adamo, it immediately stood apart. There is an extraordinary purity and vibrancy to the fruit, but also the florality and elegance we continually search for in Ethiopian coffee. It has become one of our favourite Ethiopians from the new 2026 harvest and feels like a very fitting introduction to Sookoo.

We are incredibly excited to begin working with Ture and his team, and even more excited to see where this new relationship takes us in the years ahead.

Adamo brings together Gibirinna 74110 and Serto 74112, two Ethiopian selections cultivated by a small community of farmers surrounding Gora in the highlands of Guji. Growing at elevations reaching 2,500 metres beneath indigenous shade trees, the cherries mature slowly in the cool mountain environment, helping develop the concentrated sweetness, vibrant acidity and aromatic complexity that make this lot so distinctive.

Only ripe cherries are selectively harvested before being delivered to the Gora Borawa drying station, where they are carefully prepared using a traditional natural process. The cherries remain intact throughout drying, allowing the fruit to slowly dehydrate around the seed while developing sweetness and depth. Careful management throughout this stage preserves the remarkable clarity and perfumed character of the varieties rather than allowing the natural process to dominate the cup.

In the cup, expect pineapple, blueberry and rose water. The sweetness is distinctly candy-like, reminiscent of Turkish delight, carried by multi-layered acidity and a silky, coating mouthfeel. Ripe tropical fruit and blueberry are lifted by intensely perfumed floral aromatics, creating a cup that feels generous and expressive while retaining beautiful clarity.

Adamo is an outstanding expression of contemporary Guji natural coffee and one of the coffees that has excited us most from Ethiopia’s 2026 harvest.