Bookkisa - Ethiopia - Natural

Producers: Bookkisa Kebele (Village)

Mill/Cooperative: Sookoo Coffee

Importer: Osito

Region: Odo Shakiso, Guji

Processing: Natural

Varietals: Gibirinna 74110, Serto 74112

Tastes Like: Oolong, strawberry, white chocolate, very floral

This year we were fortunate enough to source another beautiful coffee from the same micro-region as Koromii. Due to challenges within the supply chain we couldn’t buy as much Koromii as we would have wanted to, but Osito facilitated for us to taste and buy this coffee which ticks our boxes for a natural ethiopian in so many ways.

Sookoo Coffee is one of Osito’s most foundational relationships in Ethiopia, and they have been working with Sookoo's founder, Ture Waji, since their earliest days of sourcing there.

At present, Ture and his brother Assefa are only producing naturally processed coffees with cherry sourced from the surrounding kebeles (villages). Each lot is named for the kebele from which the cherry comes (e.g. Koromii or Bookkisa).

Most of the cherry being delivered are one of two varieties; Gibirinna 74110 and Serto 74112. Both of these are from the Metu Bishari selections made in the forest of the same name in the Illubabor Zone by the Jimma Agricultural Research Center (JARC) in 1974. They were selected for their resistance to Coffee Berry Disease. Now, they are some of the most propagated varieties in Ethiopia.

The results of Sookoo’s meticulous dry-processing are vibrant and clean coffees. Unlike many naturals, they present with high florality and acidity with very little booziness. They are often described as "Ethiopia first, natural processing second”.

To us, this coffee delivers everything we hope for taste-wise. Lots of florals, black- and oolong tea as well as strawberry, with a creamy white chocolate base.