Ethiopia — Sookoo Coffee Bookkisa Landrace (Natural)

Tastes Like — 🍇 Raspberry • 🍵 White Tea • 🍈 Pink Guava • 🧈 Silky

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DETAILS

• Producer: Ture Waji & Assefa Waji, Sookoo Coffee
• Farm: Smallholder farmers, Bookkisa Kebele
• Region: Shakiso, Guji, Ethiopia
• Varietal: Landrace
• Process: Natural
• Size: 12oz / 283g

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INTRO

This lot is composed of coffee grown by smallholder farmers in the nearby highland community of Bookkisa, a kebele known for its dense forest canopies, iron-rich soils, and the distinctively floral profiles they nurture. Composed of coffee grown by smallholder producers in the highland kebele of Bookkisa, just beyond the Sookoo site at Dambi Uddo, this selection showcases the clarity and florality that characterise the area's unique terroir: red loam soils, high-elevation agroforestry, and heirloom cultivars tended with deep generational knowledge.

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THE PRODUCER

Ture Waji and his brother, Assefa, formally launched Sookoo Coffee (Dambi Uddo Agro Industry) in late 2018. Each harvest highlights their keen attention to detail in regards to cherry selection and processing. In a region where natural processing has long dominated, Ture's commitment to innovation through intentionality is evident: exacting fermentation control, clean water use, and slow, shaded drying on raised beds. It's a coffee that embodies both scientific rigor and community stewardship, qualities that have come to define the Sookoo name. Ture is often referred to as "The King of Guji" for his consistently exceptional natural coffees.

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THE PROCESS

The Natural process at Bookkisa involves meticulous handling:

• 🍒 Cherry Selection — Only fully ripe cherries from smallholder farmers
• 🔍 Intensive Sorting — Over and under-ripe fruit separated from lots
• ☀️ Raised Bed Drying — Immediate placement on African raised beds whilst fresh to protect fermentation
• 🌳 Slow Drying — 21–28 days total drying time
• 👀 Quality Control — Continuous monitoring throughout the drying process

This careful processing creates clean, expressive naturals with high florality that showcase the unique terroir of Bookkisa.

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THE CUP

Showcases clarity and florality characteristic of the area's unique terroir. Raspberry, white tea, pink guava with a silky texture. An expressive natural with aromatic intensity and precision.

Flavour Notes

• 🍇 Raspberry
• 🍵 White Tea
• 🍈 Pink Guava
• 🧈 Silky

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.