We love super fruited natural Ethiopian coffees and we don't care who knows!
Bookkisa comes to you from the Dambi Uddo drying station, same as our latest featured Ethiopian natural proccess, Shoondhisa. Cherry is separated by sub-kabele upon delivery, enhancing greater traceability back to their sub-kabele, or sub-neighborhood.
Ture Waji, with Sookoo Coffee, produces Gibrianna 74110 & Serto 74112 varietals way up 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.
The Dambi Uddo drying station buys cherry from around 100 small holder farmers averaging farm sizes of 2.5 hectares. Many farmers grow coffee in their gardens alongside personal food crops. In comparison to greater producing countries like Colombia, yields tend be smaller, both in yield per tree and fewer tree per hectare. Planting takes place in semi or fully forested systems.
We taste juicy berries, citrus, and hops! We're lucky to have two lip smacking natural process Ethiopian coffees on the menu at once, try them side-by-side!
