BOOKKISA

Best suited to Espresso & Filter Brewing

FLAVOUR DESCRIPTION: BLUEBERRY COMPOTE, PEACHES, VANILLA YOGHURT, LAVENDER

PRODUCER: TURE WAJI, SOOKOO COFFEE
COUNTRY: ETHIOPIA
REGION: SHAKISO, GUJI
VARIETY: GIBIRINNA 74110, SERTO 74112
IMPORTER: OSITO
PROCESSING METHOD: NATURAL

ABOUT THE COFFEE

Ture Waji is often coined "The King of Guji", a proficient and well oriented producer, pushing the boundaries of what defines exceptional. Ture and his brother, Assefa founded Sookoo coffee in 2018. Quality, Traceability and Sustainability are the three cornerstones of their productive philosophy. Sookoo coffee specialise exclusively in Naturally processed coffees.

Unlike many other naturals, the meticulous processing and intense attention to detail by Ture and the agricultural team has led to crisp, clean naturals, with high florality - which is partly what drew us to this particular lot.

"The farmers deliver fully ripen cherries to our cherry collection centers or washing/drying stations. We must harvest coffee cherries when they are fully ripe because ripest cherries yield beans with more sugar which gives coffee beans a complex cup profile. It needs concentrations, attention to detail, and commitment from our farmers.

We are specialized in only natural processed coffees, and we work in three woredas (Shakkisso, Uraga, and Haro wolabo) of East Guji.

We focus on working with small groups and providing education for the farmers – teaching good agricultural practices and picking practices (only ripe red cherries). The freshly harvested cherries are delivered to the cherry collections centers or washing/drying stations where we go through intensive sorting to separate over and under-ripe fruit out from the lots. Then the coffee is immediately put out onto a raised African bed while it is still fresh to protect fermentation.

Total drying times are around 21 – 28 days. The strict attention to detail here in the drying stage is what we think separates our coffees from the rest of the world. There are three key components to our technique –
(a) only picking fully ripen cherries
(b) lots of moving and turning of the coffee cherries on African beds, a minimum of six times per day
(c) a very shallow bed of cherries, a maximum of one 4 cm.

Because of the nature of drying the fruit around the seed, coffee processed this way is inherently packed with intense fruit flavors, but because of these specific protocols, coffees from us are particularly crisp and clean. You get all of the big fruit juice flavors and none of the murky over-fermented or over-ripe fruit flavors that can sometimes accompany a naturally processed coffee."
- Sookoo Coffee

Most of the varieties grown in the area are either Gibirinna (74110) or Serto (74112).
Both of these varieties are catalogued as JARC (Jimma Agricultural Research Centre) cultivar, following the Metu Bishari selections in 1974.

Both Gibirinna and Serto have been selected and widely propagated for their noted resistance to Coffee Berry Disease and high quality cup profile.