Ture Waji Bookkisa Natural: Flavor Profile and Brewing Guide
By Fellow Products | Published: 2026-10-30
Category: Product Reviews
Discover the flavor profile of HEX's Ture Waji Bookkisa Natural coffee from Ethiopia, plus brewing tips to highlight its notes of coffee blossom, gooseberry, and roasted strawberry.
Quick answer
Ture Waji Bookkisa Natural is a single-origin Ethiopian coffee from the Guji region, processed naturally and offering vibrant notes of coffee blossom, gooseberry, and roasted strawberry. To brew it, use a medium-fine grind and water just off the boil to preserve its fruity acidity.
Why natural processing matters for this coffee
Natural processing means the coffee cherries are dried with the fruit intact, which imparts intense fruity and floral flavors. For Ture Waji Bookkisa, this method highlights the gooseberry and roasted strawberry notes, making it a great choice if you enjoy bold, wine-like coffees.
However, natural-processed coffees can be more variable in flavor from batch to batch. If you prefer a cleaner, more tea-like cup, a washed Ethiopian coffee might be a better fit.
Who should choose this coffee?
This coffee is ideal for drinkers who love bright, fruity Ethiopian naturals. It works well as a pour-over or in a French press to capture its full aroma. If you're new to natural-processed coffees, start with a slightly coarser grind to avoid over-extraction and bitterness.
Frequently asked questions about Ture Waji Bookkisa Natural
- What flavors can I expect?
- Tasting notes include coffee blossom, gooseberry, and roasted strawberry. The natural process gives it a wine-like, fruity acidity with a sweet finish.
- How should I grind this coffee?
- Use a medium-fine grind (similar to table salt) for pour-over methods. For French press, go coarser to avoid over-extraction. Adjust based on your brewer and taste preference. Start with a medium-fine grind and adjust finer if the cup tastes weak or coarser if it's bitter.
- What water temperature is best?
- Use water just off the boil, around 200°F (93°C). Hotter water can over-extract and mute the delicate fruit notes; cooler water may under-extract.
- How long should I let it rest after roasting?
- Let the coffee rest for 5–7 days after the roast date to allow gases to escape. This helps the flavors develop fully. Freshly roasted coffee may taste flat or overly acidic. Check the roast date on the bag and plan to brew after a week of rest.
- Can I use this coffee for espresso?
- Yes, but you'll need a fine grind and a recipe tuned for single-origin naturals. Expect a fruity, bright shot with less crema than a blend. If you prefer classic chocolatey espresso, this may not be ideal. For espresso, start with a 1:2 ratio (18g in, 36g out) in 25–30 seconds.
Product details
- Ture Waji Bookkisa Natural: Roasted by HEX, sourced with Ture Waji (known as the 'King of Guji') from Guji, Ethiopia. Natural process, Gibirinna 74110 and Serto 74112 varieties, elevation 2,000–2,200 meters. The high elevation and specific heirloom varieties contribute to the coffee's complex floral and berry notes, while the natural process enhances fruit intensity.
Ture Waji Bookkisa Natural
