Nestled in the hills of Shakiso, Guji, the Sawana drying station brings out the best of the Bookkisa region’s unique terroir. This naturally processed Ethiopian coffee bursts with bold fruitiness, rich chocolate depth, and delicate floral notes. Its jammy mouthfeel and vibrant complexity make it an unforgettable cup.
SUITABLE FOR:
Stovetop
Espresso
Plunger
Aeropress
Category: All Espresso, box-set, Coffee, Espresso, Espresso Single Origin, Single Origin, Single Origins
The Sawana drying station was established in 2022, creating a dedicated space for processing cherries from the Bookkisa and Shoondhisa regions. Before then, coffee from these areas was processed together at a single site. Sawana now works with about 30 smallholder farmers, who cultivate coffee on small plots, often alongside subsistence crops. Unlike large estates in Latin America, Ethiopian farms typically span just a few hectares, with lower planting densities and naturally organic cultivation practices.
Sookoo Coffee, founded by Ture Waji and his brother Assefa in 2018, is a renowned producer in Guji. Initially operating from a single drying station in Suke Quto, they expanded to Sawana in 2022 and Weessi in 2023, introducing wet processing to their capabilities. Sookoo sources cherries from surrounding kebeles, with lots named after their origin, such as Shoondhisa and Bookkisa.
The Gibirinna 74110 and Serto 74112 varietals used in this lot were selected for their resilience against Coffee Berry Disease (CBD) by the Jimma Agricultural Research Center (JARC) in 1974. These varieties now thrive across Ethiopia, producing distinctive, high-quality coffees.
This coffee stood out on the cupping table for its rich, jammy body and layered complexity. It’s a particular favourite of Beau, our café partner manager in Victoria, who has followed its evolution over the years in a previous role as a coffee buyer.
We are thrilled to showcase this outstanding coffee and the dedication of the producers behind it.
Ethiopia Bookkisa 100%
Natural Process – Gibirinna 74110 & Serto 74112 varietals, naturally processed, grown at 2,150 masl in the Guji zone of Ethiopia.
RED PLUM, DARK CHOCOLATE, LAVENDER & ROCKMELON.
This recipe is for espresso and developed on a commercial coffee machine. Use as a guide to achieve your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio so it works best for your set up.
Espresso
1 – 2 cups daily
250g per week
2 – 4 cups daily
500g per week
6 – 8 cups daily
1kg per week
Note – These guidelines use an estimate of 16–21 grams of coffee to allow for difference in dose size.
If you need help with any of our coffees, please reach out through hello@padrecoffee.com.au and we’ll guide you along through the coffee journey.
Padre Coffee acknowledges the Traditional Custodians of Country throughout Australia and their continued connections to land, sea and community.
We pay our respect to Elders past, present and future, and extend that respect to all Aboriginal and Torres Strait Islander Peoples.
