|Closed||Sookoo Coffee, Ture Waji|
|Notes||Mango, pineapple, blueberry jam|
For the second year in a row, we are back with one of our favorite coffees, Bookkisa. This coffee comes from the hamlet of Bookkisa in the Guji Highlands region of southern Ethiopia. Widely covered by vast expanses of forest, Guji is one of the twenty zones that make up the Oromia administrative region which, with its 30 million inhabitants, is the most populous of the country's nine regions. The ancestral forests of Guji, its volcanic soil rich in silt and clay, but also its temperate climate and high altitude, have in recent years made the reputation of some woreda (district) such as Uraga, Kercha or Shakiso. However, the success of this terroir would not have been possible without the know-how and the hard work of local producers. This lot is the result of the work of 33 farmers whose “garden” plantings rarely exceed 2.5 hectares. In this type of farm, the coffee plants are scattered around the main dwelling, under a semi-forest canopy next to other types of so-called subsistence crops (vegetables, corn, etc.). Once the coffee cherries are harvested, they are walked to the washing station located in the kebele (village) of Dambi Uddo for sale. This step is usually done in the middle of the night to prevent the cherries from being overexposed to the sun.
Once delivered to the Dambi Uddo washing station, owner Ture Waji and his team take over to turn the cherries into green coffee beans ready to ship. As early as 2008, Ture Waji, nicknamed the "King of Guji", took advantage of the liberalization of Ethiopia's coffee export market to found the company Sookoo Coffee. It is through her that he operates his two washing stations (Dambi Uddo and Raro Nansebo) and his export license which allows him to transport his coffee to the capital Addis Ababa first, then to the port of Djibouti. then. Ture has been involved in his community for over 10 years, having previously worked for Mormora Coffee and Guji Highlands Coffee. Since the creation of Sookoo Coffee in 2018, this involvement has resulted in the construction of a school and several roads, and by micro-credits granted to producers, allowing them to finance certain tasks preceding the harvest and thus lightening a little the weight weighing on the fireplaces. Between harvests, Waji provides training in agriculture for community members, while its two washing stations adhere to a strict “Women First” policy aimed at promoting women's empowerment by guaranteeing them access to a salary. stable. The Café Pista team feels extremely privileged to be able to work in the wake of the producers of Bookkisa, Ture Waji, and to be able to share the fruit of passionate work in our own community. This relationship with Ture Waji was once again made possible by our import partner Osito Coffee.
The Bookkisa is hand picked at full maturity, at an altitude of 2,175 meters, between the months of November and February. It is then rigorously sorted to remove overripe or underripe cherries, before spreading those that remain on high beds. On these beds, the cherries form a mat no more than 4 cm thick and are turned 6 times a day to optimize air circulation. They are thus dried in the sun for a period ranging from 21 to 28 days before being mechanically pulped. Bookkisa is made up of varieties 74110 (Gibirinna) and 74112 (Serto). These two varieties were selected by the JARC (Jimma Agricultural Research Center) in 1979 for their resistance to certain diseases, as well as for their high sensory potential.
This very sweet and rounded coffee tastes of mango and pineapple, on a finish reminiscent of blueberry jam.
Original price paid (FOB)3.65 usd/lb
Partnership2 ans via Osito Coffee
Lot size17 x 60 kg
Lot quality88/100 Score SCA