Natural Process Bookkisa

Warm up the Twin Reverb as we feature Bookkisa again as a natural process! Natural Bookkisa has been a staple in our menu for a few years now and as long as they keep kicking out fruit bombs, we'll keep dropping them!

Bookkisa comes to you from the Sawana drying station in Guji, Ethiopia built in 2022. Cherry is separated by sub-kabele upon delivery, for which this coffee is named, enhancing greater traceability back to their respective neighborhood. The Sawana drying station buys cherry from around 30 small holder farmers averaging farm sizes of 2.5 hectares.

Many farmers in this region grow coffee in their gardens alongside personal food crops. In comparison to farms in Latin America, farms are larger by area but yields tend be smaller, both in yield per tree and fewer tree per hectare. Planting takes place in semi or fully forested systems. 

Ture Waji, with Sookoo Coffee, bring these Gibrianna 74110 & Serto 74112 varietals from between 2,000 and 2,150 meters above seal level. These varietals were catalogued by the Jimma Agricultural Research Center in 1974 to produce high yielding and disease resistant trees that maintain high cupping scores. Ture will always bring you inherently organic coffee. 

We taste juicy Blueberry, floral Honeysuckle, and citric Orange! See how washed and natural processing make a coffee taste differently