Ethiopia
Bookkisa

Washed process Gibirinna 74110, 74112

Flavour: burnt orange, poached pear, vanilla

Body: Acidity:

Osito have been working with Ture Waji since the very beginning of Sookoo. In fact, David, who does the majority of our Ethiopian sourcing, purchased coffee from Ture for a number of years prior to the establishment of Sookoo. In those days Ture was managing farms/production in Guji, southern Ethiopia, a part of Ethiopia that Ture knows as well as anyone (and better than most). This is, of course, where Ture gets his nickname, “The King of Guji.” The land, the people, the coffees… Ture knows them all better than anyone we have ever met.

Even though Osito has been buying from Ture since day one of Sookoo (we were quite literally his first client, receiving Sookoo sales contract number one), Osito had never bought a washed coffee from Ture until last year. This is because since Sookoo’s inception, all production had been focused on naturally-processed coffees. Last year Ture produced washed coffee from only Bookkisa, a sub-Kebele Osito have been purchasing naturally processed coffees from for many years. This year, in addition to this stellar lot from Bookkisa, which is rife with all the flavors we adore Guji coffees for, Ture produced a lot from Tima, another Shakisso sub-Kebele.

Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

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Our packaging

Producer: Ture Waji And Sockor Coffee
Farm/Coop: Bookkisa
Country: Ethiopia
Region: Guji
Altitude: 2000-2150m above sea level
Varieties: Gibirinna 74110, 74112
Process: washed
Harvested: February 2025
Importer: Osito
Body
Acidity
Tasting notes: Burnt orange, poached pear, vanilla
Roast style: Omni (filter + espresso)

Varieties

74112 variety

A varietal from the Metu Bishari selections made in the forests of the Illubabor Zone in western Ethiopia in 1974. The Jimma Agricultural Research Center (JARC) selected it (alongside a few others)for its resistance to coffee berry disease.

The location

Coffee from Ethiopia

Seen as the birthplace of domesticated coffee, there are not many more exciting times at the Sample warehouse as when our fresh Ethiopian lots arrive. Legend says it’s our favourite origin…

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.