Bookkisa Washed Gibirinna & Serto by Ture Waji, Guji, Ethiopia

Why we selected it

We selected Bookkisa for its clarity, delicate florals and beautifully balanced sweetness. This washed coffee offers an elegant expression of Guji, where jasmine, ripe peach and mandarin unfold without losing their quiet precision.

Why this coffee is significant

This lot brings together the work of Bookkisa's smallholder farmers and the careful processing of Ture Waji and his team at Sookoo Coffee. Grown at elevations reaching 2,150 metres, it expresses the aromatic detail and vibrant sweetness that make the highlands of Guji so compelling.

The varieties, Gibirinna 74110 and Serto 74112, originate from selections made by the Jimma Agricultural Research Center in 1974 using coffee plants found in Ethiopia's forest environments. Originally selected for resistance to coffee berry disease, they have become widely cultivated throughout Ethiopia.

The cup experience

Jasmine · Peach · Mandarin · Honey · Black Tea

Soft jasmine and white blossoms open into the sweetness of ripe peach and mandarin. A gentle honey aroma carries through the cup, balanced by bright, sweet citrus acidity.

As the coffee cools, the fruit becomes more defined, revealing a light, almost tea-like texture, a subtle black tea character and a clean, lingering sweetness. Nothing feels exaggerated, yet every element remains beautifully present.

Producer and place

Founded in 2018 by Ture Waji and his brother Assefa, Sookoo Coffee works closely with smallholder farmers throughout the highlands of Guji, Ethiopia. Rather than sourcing from one large estate, Sookoo brings together cherries from individual farming communities and separates lots according to their place of origin.

Bookkisa, in Shakiso, is one of those communities. Coffee grows on small plots, often alongside other crops and beneath the shade of existing trees. Local growers harvest their cherries before delivering them to Sookoo's processing facilities. This relationship between farmers and processor is fundamental to the quality of the finished coffee.

Processing and its effect on the cup

At the Weessi washing station, ripe cherries from the Bookkisa community are carefully selected and mechanically depulped. A short fermentation is followed by approximately 12 hours of soaking before the coffee is washed and slowly dried on raised beds.

This restrained washed process allows the coffee's delicate floral aromatics, sweet acidity and natural clarity to come forward, giving a transparent expression of its varieties and mountain origin.

Our recommendation

Choose Bookkisa if you enjoy floral Ethiopian coffees with delicate stone fruit, bright citrus and a clean, tea-like finish. Brew it as filter coffee and enjoy it slowly as the temperature drops.

A delicate expression of Guji, shaped by the people who grow it and the care with which it is processed.

Coffee details

• Producer: Smallholder farmers of Bookkisa
• Processing: Ture Waji · Sookoo Coffee · Weessi Station
• Origin: Bookkisa, Shakiso, Guji, Ethiopia
• Altitude: Up to 2,150 m.a.s.l.
• Varieties: Gibirinna 74110 & Serto 74112
• Process: Washed
• Soaking: Approximately 12 hours
• Drying: Raised beds
• Cup profile: Jasmine, peach, mandarin, honey and black tea