A natural process Ethiopian coffee is something to behold. There’s no other origin on the planet that produces such fruity coffees when produced in a dry-processed way. Bookkisa is new to us, but what an amazing coffee! Expect massive fruit on the nose – blueberry, that lovely boozy note you’d expect from Ethiopia. This leads to mixed berry, sweet maple syrup as it cools and some interesting ripe banana and huge body in there too. Enjoy!
Bookkisa is the name of a sub kebele (Hamlet) where the Bookkisa group of 33 farmers are located. The average farm size of each member is 2.55 hectares. The coffee grows under a canopy of natural forest, much like most of Guji coffees in the area. The fertile red land is made of clay and loam. All of these farmers are trained in agronomy and post-harvest practices by the “King of Guji”, Ture Waji. What’s unique about how these drying stations are managed are the drying beds themselves: each day lot is tracked with a tag for each bed, listing the specific delivery and the start date of drying and relative Moisture Content Readings for each day.