Color Roasters

Color Coffee Roasters is the culmination of years of obsession, backyard tinkering, and the desire to spread the gospel of great coffee.

Color Flag Ship Store & Roastery: Located in beautiful Eagle, Colorado.

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Ethiopia Bookkisa Natural

Product image 1Color Coffee Ethiopian Light Roast in their 12oz black coffee bag with purple and white label
Product image 2Color Coffee purple and white coffee label which lists all the coffee details for their new ethiopian light roast coffee Bookkisa Natural
Product image 3coffee cherries on a drying bed in Ethiopia

Regular price $ 21.00




Jam packed with big flavors of smooth sweetness.  This natural Ethiopia delivers the good with a berry laden tropical dance party.  Guji style, with dank flavors of strawberry preserves, dried pineapple, mango popsicle, cocoa powder, and blueberry reduction. 



ORIGIN: Guji Shakiso, Ethiopia
ELEVATION: 2000-2200 masl
VARIETY: Mixed local heirlooms
PROCESS: Sundried natural
TASTING NOTES: Strawberry preserves, dried pineapple, mango popsicle, cocoa powder and blueberry reduction.

Farm Level
This lot is named after the small village of Bookkisa where this family-owned coffee processing site is located. This is one of a handful of coffee collection sites run by this particular family, who also have their own coffee estate, Guji Highland Farm, that we've carried the last few years. The coffees that make up this 75 bag lot are from a small group of farmers in Kebele Bookkissa. They are growing heirloom coffee types and the altitude reaches a staggering 2100 meters above sea level. This is a dry process coffee, meaning the coffee is dried in the cherry. Unlike wet-process coffees, where the skin and fruit are washed from the seed before drying, dry-process coffees tend to have overt fruit flavors and rounder body, which this coffee is proof of. We found the fruit flavors of  Bookkisa to be refined and clean for this type of process, and manages to uphold some of the acidity and mild fruit-floral aromatics that are common to wet process Shakiso coffees. The whole coffee cherry is laid to dry on raised African drying beds for upwards of 3 weeks. During that time, the coffee is turned repeatedly throughout each day, and picked over by hand for under and over ripe cherry.

General Brewing Instructions

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Brewing great coffee at home can be easy.  The essential tools are critical to making it happen.  They include:
  • Filtered water.  Spring water is ideal.  Removing chloride, sulfur, and iron is essential.
  • A burr grinder.  The more even the coffee particles, the better the coffee.  Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders.  Invest in a burr grinder.  Your taste buds (and coffee roaster) will thank you.
  • A scale.  I know using a scale can seem a bit like you're doing something you shouldn't be.  Trust me, you can only brew consistently great coffee with a scale.  Water and coffee are hard to measure without one.
  • Clean equipment.  Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup.  Please keep your equipment clean.  The sooner and more often you clean your gear, the easier it will be in the long run.  Add it to your ritual and thank us later.
  • Delicious and freshly roasted Color Coffee
Now that you have the tools, the rest is easy.  There are infinite numbers of ways to brew coffee.  Here are some of our favorites, with links to coffee professionals who we admire and trust:

Coffee Faq

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In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).

Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.


We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.

For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email for more questions about this.

If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.


Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.


These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.

In the meantime...go here: Pour Overs Aeropress to get some expert advice.


A weak brew could the result of a couple things.  First of all, you want to make sure you're using the proper amount of water and coffee.  If you use too much water or not enough coffee, you won't be able to get the strength you need.  A digital scale will ensure you can get the measurements right.  Start with 1 gram of coffee to 16 grams of water and adjust to taste!
The second problem could be a grind size that is too course.  If the coffee bits are too big, you won't be able to pull enough flavor out and the brew will taste weak.  In general for drip coffee, the grind size should be the size of beach sand.  You can also use the brew time to help judge if you're grind is correct.  Most brewing methods should take between 3 and 5 minutes.  If it's going faster than this, it's likely your grind size isn't fine enough.  Grind finer and taste it!


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