Bookkisa

Our first natural processed Ethiopian coffee from one of our favorite regions in Guji.

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A Sweet Resurgence.

Bookkisa is our first natural process Ethiopian coffee, grown in the vibrant Guji region and brought to life at the Sawana drying station, where Ture Waji and roughly 30 smallholder farmers craft each lot with care. On the cup, Bookkisa is syrupy, juicy, and fruit-forward, a dynamic expression of Ethiopian natural processing at its finest.

A Sweet Resurgence.

Bookkisa is our first natural process Ethiopian coffee, grown in the vibrant Guji region and brought to life at the Sawana drying station, where Ture Waji and roughly 30 smallholder farmers craft each lot with care. On the cup, Bookkisa is syrupy, juicy, and fruit-forward, a dynamic expression of Ethiopian natural processing at its finest.

A Sweet Resurgence.

Bookkisa is our first natural process Ethiopian coffee, grown in the vibrant Guji region and brought to life at the Sawana drying station, where Ture Waji and roughly 30 smallholder farmers craft each lot with care. On the cup, Bookkisa is syrupy, juicy, and fruit-forward, a dynamic expression of Ethiopian natural processing at its finest.

Great coffee takes time.

Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.

Great coffee takes time.

Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.

Great coffee takes time.

Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.

Inside the Cup

"Bookkisa is our first natural process offering from Ethiopia and we're super proud to share it with you. In the cup we find that this coffee is dynamic with complex acidity ranging from bright red fruits like strawberry and red florals like hibiscus to clean sweet stone fruit like apricot and mango. After grinding especially this coffee is sweet and floral on the smell with jasmine and bright red fruit dominating the cup. As a filter coffee Bookkisa delievers all the nuance and qualities we love about natural processes coffees from Guji, expressing florals, juicy acidity like apricot, strawberry and hibiscus, and a clean syrupy red fruit sweetness reminding us of Pomagranate. As an espresso, this coffees red and orange fruit sweetness dominates the cup, with flavors like pomagranate and apricot coming to the forefront. This coffee is clean with long sweet lingering finish."

—Matt Patch, Coffee Director + Certified Q Grader

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