Subtext - Green Spring

Green Spring represents a master-level processing collaboration between Ture Waji (Sookoo Coffee) and Mike Mamo, situated in the Sonkolle Kallato kebele of the Guji Zone. This lot is unique for its extreme elevation, ranging from 2,200 to 2,350 meters above sea level—some of the highest grown coffee in Ethiopia. The cool microclimate encourages a slow maturation of the cherries, which are primarily the Gibirinna (74110) and Serto (74112) varieties, both developed by the Jimma Agricultural Research Centre for their resilience and superior cup quality. Under the guidance of Waji and Mamo, the cherries are dried on raised beds for 21–28 days, with meticulous monitoring of moisture levels to ensure precision. The result is a deeply expressive, fruit-forward cup that captures the vibrant terroir of Guji, bursting with sweet notes of blueberry and grape balanced by delicate white florals