Ethiopia, Bookkisa - Single Origin Espresso
We’re excited to welcome back Ethiopia Bookkisa Natural for the second time at Padre. Produced by Ture Waji alongside 30 smallholder farmers in Guji’s Bookkisa Woreda, this coffee stood out on the cupping table for its depth, clarity and classic Guji character. Expect a vibrant cup layered with cherry, rhubarb, pear and toffee, supported by a medium-bodied, velvety mouthfeel. With quality that’s proven itself across multiple harvests, this lot reflects both careful natural processing and the growing strength of our relationship with Ture and the team at Sookoo Coffee.
SUITABLE FOR:
Stovetop
Espresso
Plunger
Aeropress
Espresso Roast Coffee Description
From the forested hills of Odo Shakiso in Guji, this lot was produced using hand-picked coffee cherries from 30 smallholder farmers, who live surrounding the kebele of Bookkisa. The natural processing took place at the Sawana mill, owned and run by brothers Ture and Assefa Waji of Sookoo Coffee. This is the second time we have featured Bookkisa at Padre.
Sookoo Coffee was established in 2018/2019 and has steadily expanded infrastructure, starting with a single drying station in Suke Quto, adding Sawana in 2022, and later building Weessi to expand capacity for processing. This coffee has a classic and delicious Guji cup profile, and we are very happy to share this season with you.
Coffee Breakdown
ETHIOPIA BOOKKISA NATURAL 100%
Natural process – Gibirinna 74110 & Serto 74112 varietals grown in Shakiso, Guji at 2,100 MASL.
In The Cup
CHERRY, RHUBARB, TOFFEE, PEAR
Espresso Recipe
- DOSE – 22.5g
- YIELD – 36g
- TIME – 32s
- TEMP – 93°C
- RATIO – 1:1.6
We’ve created our espresso recipe as a guide to help you achieve the same great flavours we experience in our coffees. If you are unable to reproduce the exact result on your espresso setup, don’t panic — adjust your recipe using the ratio to suit your equipment and taste preferences.
A small to big bag of happiness guide – to help your coffee loving ways.
Espresso
1 – 2 cups daily
250g per fortnight
2 – 4 cups daily
500g per fortnight
6 – 8 cups daily
1kg per fortnight
Note – These guidelines use an estimate of 12–24 grams of coffee to allow for difference in dose size.
If you need help with any of our coffees, please reach out through [email protected] and we’ll guide you along through the coffee journey.
We’re excited to welcome back Ethiopia Bookkisa Natural for the second time at Padre. Produced by Ture Waji alongside 30 smallholder farmers in Guji’s Bookkisa Woreda, this coffee stood out on the cupping table for its depth, clarity and classic Guji character. Expect a vibrant cup layered with cherry, rhubarb, pear and toffee, supported by a medium-bodied, velvety mouthfeel. With quality that’s proven itself across multiple harvests, this lot reflects both careful natural processing and the growing strength of our relationship with Ture and the team at Sookoo Coffee.
SUITABLE FOR:
Stovetop
Espresso
Plunger
Aeropress
Espresso Roast Coffee Description
From the forested hills of Odo Shakiso in Guji, this lot was produced using hand-picked coffee cherries from 30 smallholder farmers, who live surrounding the kebele of Bookkisa. The natural processing took place at the Sawana mill, owned and run by brothers Ture and Assefa Waji of Sookoo Coffee. This is the second time we have featured Bookkisa at Padre.
Sookoo Coffee was established in 2018/2019 and has steadily expanded infrastructure, starting with a single drying station in Suke Quto, adding Sawana in 2022, and later building Weessi to expand capacity for processing. This coffee has a classic and delicious Guji cup profile, and we are very happy to share this season with you.
Coffee Breakdown
ETHIOPIA BOOKKISA NATURAL 100%
Natural process – Gibirinna 74110 & Serto 74112 varietals grown in Shakiso, Guji at 2,100 MASL.
In The Cup
CHERRY, RHUBARB, TOFFEE, PEAR
Espresso Recipe
- DOSE – 22.5g
- YIELD – 36g
- TIME – 32s
- TEMP – 93°C
- RATIO – 1:1.6
We’ve created our espresso recipe as a guide to help you achieve the same great flavours we experience in our coffees. If you are unable to reproduce the exact result on your espresso setup, don’t panic — adjust your recipe using the ratio to suit your equipment and taste preferences.
A small to big bag of happiness guide – to help your coffee loving ways.
Espresso
1 – 2 cups daily
250g per fortnight
2 – 4 cups daily
500g per fortnight
6 – 8 cups daily
1kg per fortnight
Note – These guidelines use an estimate of 12–24 grams of coffee to allow for difference in dose size.
If you need help with any of our coffees, please reach out through [email protected] and we’ll guide you along through the coffee journey.
Original: $18.56
-70%$18.56
$5.57Description
We’re excited to welcome back Ethiopia Bookkisa Natural for the second time at Padre. Produced by Ture Waji alongside 30 smallholder farmers in Guji’s Bookkisa Woreda, this coffee stood out on the cupping table for its depth, clarity and classic Guji character. Expect a vibrant cup layered with cherry, rhubarb, pear and toffee, supported by a medium-bodied, velvety mouthfeel. With quality that’s proven itself across multiple harvests, this lot reflects both careful natural processing and the growing strength of our relationship with Ture and the team at Sookoo Coffee.
SUITABLE FOR:
Stovetop
Espresso
Plunger
Aeropress
Espresso Roast Coffee Description
From the forested hills of Odo Shakiso in Guji, this lot was produced using hand-picked coffee cherries from 30 smallholder farmers, who live surrounding the kebele of Bookkisa. The natural processing took place at the Sawana mill, owned and run by brothers Ture and Assefa Waji of Sookoo Coffee. This is the second time we have featured Bookkisa at Padre.
Sookoo Coffee was established in 2018/2019 and has steadily expanded infrastructure, starting with a single drying station in Suke Quto, adding Sawana in 2022, and later building Weessi to expand capacity for processing. This coffee has a classic and delicious Guji cup profile, and we are very happy to share this season with you.
Coffee Breakdown
ETHIOPIA BOOKKISA NATURAL 100%
Natural process – Gibirinna 74110 & Serto 74112 varietals grown in Shakiso, Guji at 2,100 MASL.
In The Cup
CHERRY, RHUBARB, TOFFEE, PEAR
Espresso Recipe
- DOSE – 22.5g
- YIELD – 36g
- TIME – 32s
- TEMP – 93°C
- RATIO – 1:1.6
We’ve created our espresso recipe as a guide to help you achieve the same great flavours we experience in our coffees. If you are unable to reproduce the exact result on your espresso setup, don’t panic — adjust your recipe using the ratio to suit your equipment and taste preferences.
A small to big bag of happiness guide – to help your coffee loving ways.
Espresso
1 – 2 cups daily
250g per fortnight
2 – 4 cups daily
500g per fortnight
6 – 8 cups daily
1kg per fortnight
Note – These guidelines use an estimate of 12–24 grams of coffee to allow for difference in dose size.
If you need help with any of our coffees, please reach out through [email protected] and we’ll guide you along through the coffee journey.
