Ethiopia – Bookkisa

Ethiopia Bookkisa – natural

Country: Ethiopia
Location: Odo Shakiso in the Oromia region and Guji Zone
Lot (kebele): Bookkisa
Organization: Sookoo Coffee
Owners: Ture & Assefa
Varieties: Gibirinna 74110 and Serto74112
Process: Natural (unwashed)
Supplier/importer: Osito

Tasting notes
Good Ethiopian coffee is known for its floral and citrusy aromas. In a washed Yirgacheffe, these are often described as jasmine (which is similar to the scent of coffee blossoms) and bergamot. A natural coffee from the Guji region, like this Bookkisa, also has citrus notes, but leans more toward ripe fruit and a creamy, full-bodied sweetness with chocolate notes.

The label describes the flavor as Ethiopian rue. This actually refers to Tena’Adam, the leaves of Ruta chalepensis, an herb related to rue. This name may not mean much to most people, but it’s mentioned because it has a very distinctive, unmistakable flavor.
The leaves of Tena’Adam are used in Ethiopian coffee ceremonies. I also often find a hint of this flavor in a good Ethiopian coffee.
That’s why I introduced this description on the label.
The flavor and aroma of rue can be described as fresh, green, and herbal, reminiscent of a combination of lemongrass and eucalyptus, with a creamy mouthfeel and a touch of bitterness. You can taste these notes in this Ethiopia Bookkisa coffee.

Background

Sookoo Coffee may be importer Osito’s most important relationship in Ethiopia, one of its key countries of origin. Osito has worked with founder Ture Waji since its first purchase in Ethiopia. Ture and his brother Assefa founded the company in late 2018/early 2019, officially as Dambi Uddo Agro Industry. In that same harvest, Osito signed its very first registered purchase contract with Dambi Uddo.

Sookoo is based in Odo Shakiso, in the Guji Zone of the Oromia region. Ture and Assefa process coffee cherries from the surrounding kebeles. Each lot is named after the kebele where the cherries come from, such as Shoondhisa or Bookkisa.

Most of the cherries come from two varieties: Gibirinna 74110 and Serto 74112. Both come from the Metu Bishari selections made by the Jimma Agricultural Research Center (JARC) in 1974 in the forest of the same name in the Illubabor Zone. They were selected for their resistance to coffee berry disease and are now among Ethiopia’s most widely planted varieties.

All the coffee cherries are dried at a central facility on raised beds at an elevation of 2,173 meters. They are spread in very thin layers for about 15 to 20 days and turned and moved regularly to ensure even drying. The result is among the most vibrant and clean coffees Osito sources. Unlike many naturals, these coffees are floral and bright, with very little fermented (alcoholic) character. That’s why Osito often describes them as ‘Ethiopia first, natural second’.