Ture Waji

Description

Bookkisa is a vibrant, tropical natural Ethiopian coffee from Shakiso, Guji, produced by Ture Waji of Sookoo Coffee. These 74110 and 74112 coffee beans deliver juicy pineapple, blueberry juice and white peach, with the clean, floral clarity that Sookoo’s naturals are known for.

Flavour Characteristics

Best As: Filter Coffee and Black/Milk espresso-based drinks. Want to pour better latte art too? Read UK Latte Art Champion Ben Lewis’s tips.

Flavour Profile: Pineapple | Blueberry Juice | White Peach | Super Juicy

Origin & Producer Details

Producer: Ture Waji

Origin: Ethiopia

Region: Shakiso, Guji

Variety: 74110 / 74112

Process: Natural

Suitable for

Espresso✓ Suitable

Filter Brewing✓ Suitable

Recommended rest

Days 0–19
Resting

Days 20–40
Best-tasting window

40+
Freeze

Recommended rest: For the best tasting results, we recommend brewing this particular coffee 20–40 days off roast. Read our full guide to resting coffee. Learn why light roasts reward a longer rest.

Bought more than you can drink at its peak? Our guide to freezing coffee shows how to keep it tasting this good for months.

About Ture Waji

Often called “The King of Guji,” Ture Waji is a highly skilled and forward-thinking Ethiopian coffee producer known for pushing the boundaries of what naturally processed coffee can be.

Ture founded Sookoo Coffee alongside his brother, Assefa, in 2018. Quality, traceability and sustainability form the three cornerstones of their production philosophy.

Sookoo works exclusively with naturally processed coffees across three woredas in East Guji: Shakisso, Uraga and Haro Wolabo. Its focus is not simply on producing coffees with intense fruit character, but on creating naturals that remain exceptionally clean, crisp and floral.

Working With Coffee Farmers

Sookoo works closely with relatively small groups of farmers, providing education on good agricultural practices and careful harvesting.

Farmers are encouraged to pick only fully ripe, red coffee cherries. This is essential because properly ripened cherries contain more developed sugars, contributing greater sweetness and complexity to the finished cup.

Freshly harvested cherries are delivered to Sookoo’s collection centres and drying stations, where they undergo intensive sorting. Under-ripe, over-ripe and otherwise unsuitable cherries are removed before drying begins.

This careful selection requires concentration, attention to detail and a strong commitment from both Sookoo and the farmers with whom it works.

Natural Processing at Sookoo Coffee

Once sorted, the fresh coffee cherries are immediately spread across raised African drying beds. This allows Sookoo’s team to manage fermentation carefully and reduce the risk of undesirable flavours developing.

Drying typically takes between 21 and 28 days. Throughout this period, three practices are particularly important:

Only fully ripe cherries are accepted.

The cherries are moved and turned at least six times per day.

The drying beds are kept extremely shallow, with a maximum cherry depth of approximately 4 cm.

Drying the coffee slowly and evenly helps prevent unwanted fermentation and allows moisture to leave the cherries consistently.

Naturally processed coffees are often associated with intense fruit flavours because the coffee seed dries inside the fruit. However, less controlled naturals can sometimes develop heavy, murky or overly fermented characteristics.

Sookoo’s meticulous approach preserves the vibrant fruit character of the natural process while producing a cup that remains crisp, clean and highly floral. It was this combination of expressive fruit and exceptional clarity that drew us to this particular lot.

Gibirinna and Serto

Most of the coffee cultivated in this area belongs to one of two varieties: Gibirinna (74110) or Serto (74112).

Both are JARC cultivars developed by the Jimma Agricultural Research Centre, originating from the Metu Bishari selections made in 1974.

The varieties were selected and widely propagated for their resistance to Coffee Berry Disease, alongside their potential to produce an exceptionally high-quality cup.

How to Brew This Coffee

Dial In With Accuracy

Because this coffee is expressive and extremely floral, accurately measuring your dose and yield will help you hit the sweet spot. We strongly recommend using a reliable scale — see our guide to the best coffee scales and our bench favourite, the Felicita Parallel.

Brewing Tips

Rest window: Follow the recommended 20–40 days off roast for the best clarity and balance.

Filter brewing: Start with a 1:16–1:17 ratio and a medium-fine grind, adjusting to balance the coffee’s floral notes and citrus intensity. Grind quality makes a big difference with filter, so here’s our pick of the best filter coffee grinders for home.

Espresso: Start with a longer ratio, such as 1:2.2–1:2.4, to showcase the coffee’s floral aromatics, citrus character and sweetness. An even, level tamp matters here too; see our guide to the best coffee tampers.

Starting recipe: Orea V4, 15.5g coffee, 250g water, target brew time of approximately 2:20.

Explore More Recipes

To try recipes from world-class coffee brewers, explore our guide to the best filter coffee recipes of 2026.

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Text from Harmony Coffee's listing.