Ethiopia Bookkisa Washed

Origin

• 🇪🇹 Ethiopia· Guji

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Ships within 1 week after your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. These beans hit their peak 2 to 3 weeks after roasting. A washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Ethiopian single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. with ripe grape jelly and blueberry Ethiopia Bookkisa Washed is a light-roastLight roastRoasted just past first crack to preserve origin character: higher acidity, florals, and fruit, lighter body. The signature of Nordic-style roasting. single origin from the Bookkisa sub-ward in Guji, Ethiopia. Gently washed and dried on raised tables, it pours sweet and clean with ripe grape jelly, light blueberry and a perky acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it.. For pour-over drinkers who love juicy, floral Ethiopian filter coffee. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Grape Jelly · Light Blueberry · Perky Acidity Sweet and juicy with a clean, tea-like bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and a bright, lively finish; as it cools, expect white peach, grapefruit and lovely florals. Coffee Details Origin Ethiopia Region Guji Station Bookkisa sub-ward Producer Sookoo Coffee (Ture Waji) VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. 74110 & 74112 Processing Washed Roast Level Light Tasting Notes Grape jelly, light blueberry, white peach, grapefruit, florals About This Coffee This is a washed Ethiopian coffee from Bookkisa, a sub-ward in the Guji zone known for some of the most expressive filter coffees in the country. It is minimally processed: after mechanical de-pulping, the coffee soaked for just 12 hours, then dried slowly on raised tables. That short, careful fermentation keeps the cup clean while preserving the ripe, jammy sweetness Guji is loved for. The coffee comes from Sookoo Coffee, run by local legend Ture Waji, whose station has built a long-standing reputation in the region. After years of celebrated natural-processNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. lots, this washed selection shows another side of the same terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process., trading bold fruit for clarity, florals and a notably perky acidity that stands out among the washed Ethiopians we have tasted this year. How to Brew Ethiopia Bookkisa Washed Method Filter / Pour-over Ratio 1 : 17 Ground coffee 16g Total water 250ml Water temperature 93°C Brew time 3 minutes If the cup tastes sharp or thin, grind a touch finer to build sweetness; if it turns bitter or drying, grind a little coarser. How Much Coffee Is in a