PRODUCER: Sookoo Coffee

STATION: Dambi Uddo

REGION: Shakiso, Guji

PROCESS: Natural

VARIETIES: Gibirinna 74110 & Serto 74112


NOTES: Stone Fruits & Lavender

Our first Ethiopian of the year is the stunningly clean yet complex Bookkisa from Shakiso, Guji. We're tasting moreish stone fruits like nectarines, complimented by delicate lavender florals. Meticulously dried in very thin layers for 15 to 20 days, this is a perfect example of a clean and vibrant Ethiopian natural.


Sookoo Coffee is perhaps the most foundational relationship of Osito's in Ethiopia, which, generally, is one of our greatest countries of focus. We have been working with Sookoo's founder, Ture Waji, since our earliest days of sourcing in Ethiopia. Ture and his brother, Assefa, founded the company (legally, Dambi Uddo Agro Industry) in late 2018/early 2019. In that same harvest, Osito delivered to Dambi Uddo their very first registered purchase contract. Sookoo Coffee is located in Odo Shakiso within the Oromia Region and Guji Zone. At present, Ture and Assefa are only producing naturally- processed coffees with cherry sourced from the surrounding kebeles. Each lot is named for the kebele from which the cherry comes (e.g. Shoondhisa or Bookkisa). Most of the cherry being delivered are one of two varieties; Gibirinna 74110 and Serto 74112. Both of these are from the Metu Bishari selections made in the forest of the same name in the Illubabor Zone by the Jimma Agricultural Research Center (JARC) in 1974. They were selected for their resistance to Coffee Berry Disease (CBD {no, not THAT CBD...}). Now, they are some of the most propagated varieties in Ethiopia.

The cherries are all dried at a centralised location on raised beds at an elevation of 2173 MASL for around 15-20 days in very thin layers. They are moved and rotated frequently to ensure even and precise drying. The net results of all the effort are some of the most vibrant and pristinely clean coffees we buy. Unlike many naturals, they present with high florality and acid with very little booziness. They are often described as "Ethiopia first, natural processing second."

To get the best from your coffee please take a look at our brew guides HERE



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