Ethiopia Organic Dry Process Kebele Bookkisa
So many flavors packed into this cup heavily weighted in fruit with a balanced, bittersweet finish. Notes of strawberry preserves, blueberry, dried pineapple, blackstrap molasses, and some fruit and hot cocoa in the aftertaste.
Region: Odo Shakiso, Guji Zone
Variety: Heirloom Cultivars
Altitude: ~2100 masl
Processing: Dry Process (Natural)
This lot is named after the small village of Bookkisa where this family-owned coffee processing site is located. This is one of a handful of coffee collection sites run by this particular family, who also have their own coffee estate, Guji Highland Farm, that we've carried the last few years. The coffees that make up this 75 bag lot are from a small group of farmers in Kebele Bookkissa. They are growing heirloom coffee types and the altitude reaches a staggering 2100 meters above sea level. This is a dry process coffee, meaning the coffee is dried in the cherry. Unlike wet-process coffees, where the skin and fruit are washed from the seed before drying, dry-process coffees tend to have overt fruit flavors and rounder bodies, which this coffee is proof of. We found the fruit flavors of Bookkisa to be refined and clean for this type of process and manage to uphold some of the acidity and mild fruit-floral aromatics that are common to wet process Shakiso coffees. The whole coffee cherry is laid to dry on raised African drying beds for upwards of 3 weeks. During that time, the coffee is turned repeatedly throughout each day and picked over by hand for under and overripe cherry. This coffee underwent meticulous sorting to achieve Grade 1 standards.
Description from Coffee Shrub.