Bookkisa is a vibrant, tropical natural Ethiopian coffee from Shakiso, Guji, produced by Ture Waji of Sookoo Coffee. These 74110 and 74112 coffee beans deliver juicy pineapple, blueberry juice and white peach, with the clean, floral clarity that Sookoo’s naturals are known for. Flavour Characteristics - ****Best As:** Filter Coffee and Black/Milk espresso-based drinks** - ****Flavour Profile:** Pineapple | Blueberry Juice | White Peach | Super Juicy** Origin & Producer Details - ****Producer:** Ture Waji** - ****Origin:** Ethiopia** - ****Region:** Shakiso, Guji** - ****Variety:** 74110 / 74112** - ****Process:** Natural** Suitable for Espresso✓ Suitable Filter Brewing✓ Suitable Recommended rest Days 0–19 Resting Days 20–40 Best-tasting window 40+ Freeze Recommended rest: For the best tasting results, we recommend brewing this particular coffee 20–40 days off roast. Read our full guide to resting coffee. Bought more than you can drink at its peak? Our guide to freezing coffee shows how to keep it tasting this good for months. About Ture Waji Often called “The King of Guji,” Ture Waji is a highly skilled and forward-thinking Ethiopian coffee producer known for pushing the boundaries of what naturally processed coffee can be. Ture founded Sookoo Coffee alongside his brother, Assefa, in 2018. Quality, traceability and sustainability form the three cornerstones of their production philosophy. Sookoo works exclusively with naturally processed coffees across three woredas in East Guji: Shakisso, Uraga and Haro Wolabo. Its focus is not simply on producing coffees with intense fruit character, but on creating naturals that remain exceptionally clean, crisp and floral. Working With Coffee Farmers Sookoo works closely with relatively small groups of farmers, providing education on good agricultural practices and careful harvesting. Farmers are encouraged to pick only fully ripe, red coffee cherries. This is essential because properly ripened cherries contain more developed sugars, contributing greater sweetness and complexity to the finished cup. Freshly harvested cherries are delivered to Sookoo’s collection centres and drying stations, where they undergo intensive sorting. Under-ripe, over-ripe and otherwise unsuitable cherries are removed before drying begins. This careful selection requires concentration, attention to detail and a strong commitment from both Sookoo and the farmers with whom it works. Natural Processing at Sookoo Coffee Once sorted, the fresh coffee cherries are immediately spread across raised African drying beds. This allows Sookoo’s team to manage fermentation carefully and reduce the risk of undesirable flavours developing. Drying typically takes between 21 and 28 days. Throughout this period, three practices are particularly important: - Only fully ripe cherries are accepted. - The cherries are moved and turned at least six times per day. - The drying beds are kept extremely shallow, with a maximum cherry depth of approximately 4 cm. Drying the coffee slowly and evenly helps prevent unwanted fermentation and allows moisture to leave the cherries consistently. Naturally processed coffees are often associated with intense fruit flavours because the coffee seed dries inside the fruit. However, less controlled naturals can sometimes develop heavy, murky or overly fermented characteristics. Sookoo’s meticulous approach preserves the vibrant fruit character of the natural process while producing a cup that remains crisp, clean and highly floral. It was this combination of expressive fruit and exceptional clarity that drew us to this particular lot. Gibirinna and Serto Most of the coffee cultivated in this area belongs to one of two varieties: Gibirinna (74110) or Serto (74112). Both are JARC cultivars developed by the Jimma Agricultural Research Centre, originating from the Metu Bishari selections made in 1974. The varieties were selected and widely propagated for their resistance to Coffee Berry Disease, alongside their potential to produce an exceptionally high-quality cup. How to Brew This Coffee Dial In With Accuracy Because this coffee is expressive and extremely floral, accurately measuring your dose and yield will help you hit the sweet spot. We strongly recommend using a reliable scale — see our guide to the best coffee scales and our bench favourite, the Felicita Parallel. Brewing Tips - **Rest window:** Follow the recommended **20–40 days** off roast for the best clarity and balance. - **Filter brewing:** Start with a 1:16–1:17 ratio and a medium-fine grind, adjusting to balance the coffee’s floral notes and citrus intensity. Grind quality makes a big difference with filter, so here’s our pick of the best filter coffee grinders for home. - **Espresso:** Start with a longer ratio, such as 1:2.2–1:2.4, to showcase the coffee’s floral aromatics, citrus character and sweetness. An even, level tamp matters here too; see our guide to the best coffee tampers. - **Starting recipe:** Orea V4, 15.5g coffee, 250g water, target brew time of approximately 2:20. Explore More Recipes To try recipes from world-class coffee brewers, explore our guide to the best filter coffee recipes of 2026. Explore Other Coffees - Malawo – a washed Ethiopian 74158 from Sidama, with jasmine florals, lemonade and candied lemon. - Manuel Marlo Gesha – a bright, effervescent Peruvian Gesha with bergamot, jasmine and orange blossom. - Abner & Vanessa – a natural Brazilian coffee from husband-and-wife duo Abner and Vanessa, with notes of Hobnob biscuit, pear and creamy macadamia. - El Vergel Decaf – quite possibly the best decaf we've ever found. World-class flavour, without the buzz. Also available as a decaf subscription. - From our archive: Rumudamo – a natural Ethiopian 74112 with fresh apricot, manuka honey and blueberry. - Browse all single-origin coffees Want coffees like this delivered? Try our Single Origin Coffee Subscription, a rotating selection of our favourite single-origin coffees. Buying for someone else? Our gift coffee subscription makes a great present, and our office coffee subscription keeps your workplace stocked. Explore Our Coffee Collections - Espresso Coffee Beans - Filter Coffee Beans - Coffee Subscriptions Learn More About Coffee - A Complete Beginner’s Guide to Coffee Processing Methods

Bookkisa is a vibrant, tropical natural Ethiopian coffee from Shakiso, Guji, produced by Ture Waji of Sookoo Coffee. These 74110 and 74112 coffee beans deliver juicy pineapple, blueberry juice and white peach, with the clean, floral clarity that Sookoo’s naturals are known for. Flavour Characteristics - ****Best As:** Filter Coffee and Black/Milk espresso-based drinks** - ****Flavour Profile:** Pineapple | Blueberry Juice | White Peach | Super Juicy** Origin & Producer Details - ****Producer:** Ture Waji** - ****Origin:** Ethiopia** - ****Region:** Shakiso, Guji** - ****Variety:** 74110 / 74112** - ****Process:** Natural** Suitable for Espresso✓ Suitable Filter Brewing✓ Suitable Recommended rest Days 0–19 Resting Days 20–40 Best-tasting window 40+ Freeze Recommended rest: For the best tasting results, we recommend brewing this particular coffee 20–40 days off roast. Read our full guide to resting coffee. Bought more than you can drink at its peak? Our guide to freezing coffee shows how to keep it tasting this good for months. About Ture Waji Often called “The King of Guji,” Ture Waji is a highly skilled and forward-thinking Ethiopian coffee producer known for pushing the boundaries of what naturally processed coffee can be. Ture founded Sookoo Coffee alongside his brother, Assefa, in 2018. Quality, traceability and sustainability form the three cornerstones of their production philosophy. Sookoo works exclusively with naturally processed coffees across three woredas in East Guji: Shakisso, Uraga and Haro Wolabo. Its focus is not simply on producing coffees with intense fruit character, but on creating naturals that remain exceptionally clean, crisp and floral. Working With Coffee Farmers Sookoo works closely with relatively small groups of farmers, providing education on good agricultural practices and careful harvesting. Farmers are encouraged to pick only fully ripe, red coffee cherries. This is essential because properly ripened cherries contain more developed sugars, contributing greater sweetness and complexity to the finished cup. Freshly harvested cherries are delivered to Sookoo’s collection centres and drying stations, where they undergo intensive sorting. Under-ripe, over-ripe and otherwise unsuitable cherries are removed before drying begins. This careful selection requires concentration, attention to detail and a strong commitment from both Sookoo and the farmers with whom it works. Natural Processing at Sookoo Coffee Once sorted, the fresh coffee cherries are immediately spread across raised African drying beds. This allows Sookoo’s team to manage fermentation carefully and reduce the risk of undesirable flavours developing. Drying typically takes between 21 and 28 days. Throughout this period, three practices are particularly important: - Only fully ripe cherries are accepted. - The cherries are moved and turned at least six times per day. - The drying beds are kept extremely shallow, with a maximum cherry depth of approximately 4 cm. Drying the coffee slowly and evenly helps prevent unwanted fermentation and allows moisture to leave the cherries consistently. Naturally processed coffees are often associated with intense fruit flavours because the coffee seed dries inside the fruit. However, less controlled naturals can sometimes develop heavy, murky or overly fermented characteristics. Sookoo’s meticulous approach preserves the vibrant fruit character of the natural process while producing a cup that remains crisp, clean and highly floral. It was this combination of expressive fruit and exceptional clarity that drew us to this particular lot. Gibirinna and Serto Most of the coffee cultivated in this area belongs to one of two varieties: Gibirinna (74110) or Serto (74112). Both are JARC cultivars developed by the Jimma Agricultural Research Centre, originating from the Metu Bishari selections made in 1974. The varieties were selected and widely propagated for their resistance to Coffee Berry Disease, alongside their potential to produce an exceptionally high-quality cup. How to Brew This Coffee Dial In With Accuracy Because this coffee is expressive and extremely floral, accurately measuring your dose and yield will help you hit the sweet spot. We strongly recommend using a reliable scale — see our guide to the best coffee scales and our bench favourite, the Felicita Parallel. Brewing Tips - **Rest window:** Follow the recommended **20–40 days** off roast for the best clarity and balance. - **Filter brewing:** Start with a 1:16–1:17 ratio and a medium-fine grind, adjusting to balance the coffee’s floral notes and citrus intensity. Grind quality makes a big difference with filter, so here’s our pick of the best filter coffee grinders for home. - **Espresso:** Start with a longer ratio, such as 1:2.2–1:2.4, to showcase the coffee’s floral aromatics, citrus character and sweetness. An even, level tamp matters here too; see our guide to the best coffee tampers. - **Starting recipe:** Orea V4, 15.5g coffee, 250g water, target brew time of approximately 2:20. Explore More Recipes To try recipes from world-class coffee brewers, explore our guide to the best filter coffee recipes of 2026. Explore Other Coffees - Malawo – a washed Ethiopian 74158 from Sidama, with jasmine florals, lemonade and candied lemon. - Manuel Marlo Gesha – a bright, effervescent Peruvian Gesha with bergamot, jasmine and orange blossom. - Abner & Vanessa – a natural Brazilian coffee from husband-and-wife duo Abner and Vanessa, with notes of Hobnob biscuit, pear and creamy macadamia. - El Vergel Decaf – quite possibly the best decaf we've ever found. World-class flavour, without the buzz. Also available as a decaf subscription. - From our archive: Rumudamo – a natural Ethiopian 74112 with fresh apricot, manuka honey and blueberry. - Browse all single-origin coffees Want coffees like this delivered? Try our Single Origin Coffee Subscription, a rotating selection of our favourite single-origin coffees. Buying for someone else? Our gift coffee subscription makes a great present, and our office coffee subscription keeps your workplace stocked. Explore Our Coffee Collections - Espresso Coffee Beans - Filter Coffee Beans - Coffee Subscriptions Learn More About Coffee - A Complete Beginner’s Guide to Coffee Processing Methods