Bookkisa Espresso

BOOKKISA – Our coffee from Ethiopia with stunning floral and fruity aromas.

The BOOKKISA espresso roast develops notes of vanilla and sweet jasmine, with a delightful blueberry flavor. With milk, it’s like a little dessert!

The beans in this microlot come from Ture Waji. His family-run company, Sookoo Coffee, is based in the mountains of the Guji Zone, in the Odo Shakisso District in southern Ethiopia. Our partner Osito Coffee made it possible for us to add this coffee from Ture Waji to our selection and roast it for you.

Sookoo Coffee produces high-quality organic and specialty coffee and works with many small farms in the village of Daanisa. The village’s name comes from the local term for a native umbrella-shaped tree. The Daanisa tree has medicinal properties and is used for a wide range of construction purposes. Most importantly, however, it provides natural shade for the region’s coffee trees. The Guji Zone also receives abundant rainfall and is characterized by steep, mountainous terrain. These are perfect conditions for the wide variety of coffee cultivars grown here at elevations above 2,000 meters. Only recently has Guji coffee begun to distinguish itself from the neighboring growing regions of Sidamo and Yirgacheffe. Thanks to its immense quality and unique profile, it is gaining more and more international recognition.

The Dambi Uddo washing station, affiliated with Ture Waji’s farm, sorts the coffee by quality. Naturals like our Bookkisa are first submerged in water to remove underweight or damaged beans and other impurities. Only the cherries that sink are accepted for the higher grades. The floating cherries are set aside to be processed as lower grades.

After cleaning, the cherries are spread directly onto African drying beds in a single layer. They are raked and sorted regularly to remove any damaged cherries missed during the initial sorting. A few days later, the washing station workers increase the depth of the layer to slow the drying process and stabilize the moisture. The entire drying process can take up to three weeks in cloudy weather and two weeks in sunny weather.

The unique cultivars of the Guji Zone, the ideal climate for growing coffee, and the careful natural processing make this coffee an experience to savor.

A coffee to experiment with at home as you explore all its nuances.