Bookkisa Filter

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

The Bookkisa filter roast tastes very floral and brings to mind the sweetness of jasmine and elderflower. At the same time, the coffee has fresh, lively notes of white currant. A treat for all the senses!

The beans in this microlot come from Ture Waji. Sookoo Coffee is the name of his family-run business, which Ture operates in the mountains of the Guji Zone in the Odo Shakisso district of 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 tree with an umbrella-shaped canopy. 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 plenty of rainfall and is characterized by steep, mountainous terrain. These are perfect conditions for the wide variety of coffee types 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 exceptional quality and unique profile, it is gaining increasing international recognition. 

The Dambi Uddo washing station, affiliated with Ture Waji’s farm, sorts the coffee by quality. Naturally processed coffees, like our Bookkisa, are first immersed in water to remove underweight or damaged beans and other impurities. Only 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, where they are laid out in a single layer to dry. They are raked and sorted regularly to remove damaged cherries that were missed during the initial sorting. A few days later, the washing station workers increase the layer’s thickness to slow drying and stabilize the moisture content. The entire drying process can take up to three weeks in cloudy weather and two weeks in sunny weather.

The unique varieties of the Guji Zone, the perfect climate for growing coffee, and the careful natural processing make this coffee an experience!