ethiopia coffee
Bookkisa Filter
by heilandt | café belgisches viertel · cologne, germany
this is bookkisa filter, a natural ethiopia from heilandt | café belgisches viertel.
the bean
- origin
- ethiopia
- region
- yirgacheffe
- process
- natural
- status
- in stock
bookkisa filter is a natural-processed ethiopian coffee from yirgacheffe, roasted by heilandt at café belgisches viertel. yirgacheffe is one of ethiopia's most recognised growing regions, known for producing coffees with distinct floral and fruit character. the natural process, where the coffee cherry dries whole around the bean, typically pushes sweetness and fruit intensity forward. roasted for filter, it suits pour-over or batch brew methods where those delicate qualities come through clearly. use a medium-fine grind, water around 92-94°c, and a gentle, controlled pour to keep the cup clean and expressive.
common questions
What does Bookkisa Filter taste like?
as a natural-processed yirgacheffe, you can expect pronounced fruit sweetness and floral aromatics, characteristics typical of this region and processing method. the natural process tends to add body and jammy fruit depth compared to washed coffees from the same area.
How is Bookkisa Filter grown and processed?
it is grown in yirgacheffe, ethiopia, a highland region long associated with distinctive arabica coffee. it is naturally processed, meaning the whole cherry is dried before milling, which concentrates sugars and fruit flavours in the final cup.
How should I brew Bookkisa Filter?
this coffee is roasted specifically for filter brewing, so pour-over or batch filter methods are the best fit. aim for water around 92-94°c and a medium-fine grind to keep the brew clean and let the fruit and floral character show without muddiness.
about heilandt | café belgisches viertel
all coffee from heilandt | café belgisches viertelcologne, germany
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