Bookkisa – Etiopía – Natural

Additional information

Spain (Mainland), Mallorca & Portugal 

• Free shipping for order above 40€ for Spain (mainland), Mallorca & Portugal
• For orders below 40€, shipping cost is 4€.
• Shipping of coffee to the Canary Islands, Ibiza, Menorca y Formentera is 10€. For all other products shipping will be automatically calculated in checkout.
• We will not ship at all to Ceuta, Melilla and Gibraltar.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.

• Delivery to mainland Spain in 24/48 hours, M-F.
• Delivery to Balearic Islands in 3/7 days, M-F.
• Delivery to Portugal in 3/7 days, M-F.
• Delivery to the Canary Islands is shipped with Correos in 3/7 days, M-F, without tracking email.

Europe

• Free shipping for orders over 99€ including coffee and some accessories.
• Free shipping for orders over 99€ including coffee and some accessories.

• Countries included: Austria, Belgium, Bulgaria, Croatia, Czech Republic, Denmark, Estonia, France, Finland, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Monaco, Netherlands, Poland, Romania, Slovakia, Slovenia and Sweden.

• For orders below 99€, the shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
• Delivery in 4/7 days, M-F.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.

Serto 74112 from Bookkisa washing station

Bookkisa is the name of the sub-kebele where this fantastic grade 1 Ethiopian comes from.
A kebele is the smallest administrative unit in Ethiopia, such as a village.
Bookkisa is located near the city of Shakisso, south of the capital Addis Ababa, in the Guji region.
The Guji region is famous for the excellent coffees it produces thanks to the richness of its terrain, the weather and altitude at which it is located.
This coffee has been cultivated at an altitude of 2,173 meters by small producers.
The chosen process has been a natural one, which means that the seed has been dried with the cherry before pulping it.

A specialty coffee from small producers

This coffee has been grown by several small farmers from the Bookkisa sub-kebele, hence its name.
These coffee farmers have small farms, generally less than 2.5 hectares, and work in cooperatives.
The coffee plants grow under the shade of indigenous forests, which enriches the land and allows a slower ripening.
This is another feature that makes the Guji region an ideal place for growing specialty coffee.
Small farmers in this area regularly participate in development sessions led by agronomist Ture Waji, a leading figure in specialty coffee farming in the Guji region.
The know-how of the coffee growers together with the continuous development and supervision of Ture Wuji make this region’s coffees improve almost every year.

Specialty coffee is a seasonal product

Specialty coffee is a seasonal product and therefore each season is different.
This is very important because coffee behaves like any other fruit before it is processed and pulped.
The quality and quantity of cherries produced by each coffee plant will depend on many factors and will vary from season to season.
What’s important is that coffee growers are aware of this and know what care the plant needs depending on the climate, altitude, amount of rain, etc.
The cherries must always be picked at their optimum point of ripeness, considering all the above conditions.
Only those will we obtain a coffee that reflects both, the qualities of the land and the climate as well as the know-how of the coffee growers.
Being a seasonal product, it also has an optimal consumption period.
Once roasted and processed coffee can be consumed for a long time with no harm to our health (though not with the same taste).
But we will only enjoy its best qualities if we consume it fresh and freshly roasted (this is due to an oxidation process which you can read more about here)
Our mission at Ineffable Coffee is to find the best fresh and seasonal coffees and make them available to you.
We are sure that this Bookkisa will meet these expectations.

Natural process

During harvesting and processing, each specialty micro batch is sorted by the date of harvest.
This micro batch has been produced following a natural process.
The cherries are picked and selected by hand.
This allows underripe or overripe cherries to be discarded for a specialty batch (these cherries are used in lower quality batches).
Once picked, the cherries are placed on raised beds to dry without being pulped.
The first drying phase is very important in determining the quality of the coffee.
The cherries are spread in relatively thin layers to avoid creating overly fermented aromas.

They are turned continuously until they reach a moisture content like that of raisins (about 25%) after a few days.
In the second phase, the residual moisture is reduced from 25% to 12%.
The cherries are arranged in thicker layers, continuously rotated during the day, and covered at night.
Once the desired moisture level is reached the dry pulp is removed by a mechanical process.
Finally, the pulped seeds are hand sorted once more to identify any residual defects and are separated by grade.
The last step is to pack them in Grain Pro bags and then in jute bags to protect them from humidity during transport and avoid any contamination.

Make the most out of your recurring coffee orders with the IneffablePoints programme.

How does the programme work?

It’s simple, with every purchase you will automatically receive:

• 15 IneffablePoints for every €1 spent in Ongoing Subscription orders.
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How and when can i redeem my points?

Once you have accumulated 2,000 IneffablePoints, you can redeem them on your next order at the checkout section:

• 2,000 IneffablePoints = €10 discount on your order.
• Your IneffablePoints will appear automatically in the checkout section every time you make a new purchase and you will have the option to redeem them on the go.
• You can discount up to 50% of the total amount of your order by using IneffablePoints.
• The minimum amount of IneffablePoints redeemable is 2.000 while there is no maximum amount.
• IneffablePoints expire after one year.

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This is the cold brew coffee recipe that we propose for you to make 600ml of cold brew. The ratio, in case you want to brew more or less than this quantity, is 1:15, 1gr of coffee for every 15gr/ml of water.

Recipe and equipment:

• Coffee 40gr. (Use whichever coffee you prefer. We suggest coffees that you like in filter. The ones that are tagged with “Cold Brew” are our favourites).
• Grind size: Comandante 16 clicks.
• Water 600gr/ml at room temperature.
• Water composition: 2 parts of Lanjarón for 1 part of Bezoya.
• Mesh or silk.
• Glass container (preferably with a lid).
• Let it rest for 22 hours (in the fridge).

The way to make cold brew:

• Grind the coffee with a medium grind. Comandante 16 clicks.
• Pour the coffee directly into the mesh.
• Introduce the mesh in the glass container.
• Pour the water into the container through the mesh with the coffee.
• Swirl to wet all the coffee.
• Cover the container.
• Let it rest for 22 hours in the fridge (beware of strong odors!).
• When complete remove the mesh with the coffee and it will be ready.
• Bonus: you can filter it again through a V60, Kalita or similar paper filter to obtain a clean and more crystalline result.
• Keep it refrigerated.
• This recipe is not to dilute. Not even with ice. If you add ice, the composition of the ice water will affect the taste of your drink. Better to make your own ice with the same composition of water proposed. If you use ice, you may want to lower the ratio (1:9 to 1:12).

This is the most current recipe available. It is important to note that this recipe serves as a reference and in fact there are a bunch of variables which influence the final espresso in your cup: from the state of your machine and grinder, the water that you use, the rest and conservation of your coffee beans, to the atmospheric temperature and pressure, etc, and therefore, you might have to tweak the recipe to be able to find a juicy and balanced espresso with your specific set up.

Recipe:

• Ratio: 1:2
• Weight: 18gr
• Yield: 36gr
• Time: 26-31s

Variables:

• Best resting time: over 2 weeks
• Temperature: 94
• Pressure: 6 bars
• Preinfussion: No
• Water Composition: BWT Bestmax 0, GH 107 (ppm as CaCO3) KH 30 (ppm as CaCO3)

Machine & equipment used for this recipe:

• Espresso machine: La Marzocco KB90 2G
• Grinder: Mythos 2
• Basket: 22gr VST ridgeless
• Extras: Barista Hustle WDT, Push Tamper (Flat, 100% level)