A naturally processed coffee that is incredibly clean and insanely complex.
This coffee has a lot going on.
Coming to you from the very small village of Bookkisa where this family-owned coffee processing site is located. This is one of a handful of coffee collection sites run by this particular family, who also have their own coffee estate, Guji Highland Farm, that we've carried in the past. Growing landrace heirloom varieties at their farms at a staggering 2100 meters above sea level these are dense coffees packed with flavor.
This is a dry process (also called natural) coffee, meaning the coffee is dried in the cherry. Unlike wet-process coffees, where the skin and fruit are washed from the seed before drying, dry-process coffees tend to have overt fruit flavors and rounder body.
The fruit flavors of the Bookkisa are refined and very clean for this type of process, and manage to uphold some of the acidity and floral aromatics that are common to wet process Shakiso coffees. The whole coffee cherry is laid to dry on raised African drying beds for upwards of 3 weeks. During that time, the coffee is turned repeatedly throughout each day, and picked over by hand for under and over ripe cherry. This coffee underwent meticulous sorting to achieve Grade 1 standards.
Peaches, Apricots, Plums, Cherries, raspberry, blueberry, nectarine, mango and green melon, only scratches the surface. This cup is a proper complex web of fruit flavors that change depending on your brew. This one isn't one of those dry processed coffees that has a winey, fruit ferment flavor vibe either, nor does it have much chocolate going on. The flavors come off refined and at the 'clean' end of the spectrum.
Anyone getting that orange blossom floral note too?
We think we saved the best till last. An absolute pearler of a natural.