Ethiopia — Shoondhisa

• Producers — Sookoo Coffee, Shoondhisa smallholders
• Region — Shoondhisa, Guji, south central Ethiopia
• Varieties — Gibirinna 74110 & Serto 74112
• Terroir — 2000-2150 masl, temperate tropical climate
• Process — Natural

Tastes like

Tropical fruit + Fresh lemonade + Juicy

Recommended brewing

• Best: Pour over with the Orea Brewer V3
• Great: Filter (French Press, batch brew, Chemex)
• Very good: Espresso

We recommend resting our coffees for at least 7 days after roast date before brewing.

Sookoo Coffee and Guji

Sookoo Coffee is a family-owned business that produces and exports high-quality coffees from across the Guji region. Working with hundreds of local smallholder producers across multiple processing stations, Sookoo is a pillar of Guji's coffee industry.

Parts of Guji are blessed with rich native forests that provide the diversity of microbiome key to producing prized coffees. In the cup, naturally-processed lots from this region often have prominent citrus flavours and a thickness of texture perhaps not always associated with Ethiopian coffees. 

This specific lot is a mix of two native varieties, harvested from across the Shoondhisa sub-kebele (administrative unit) and processed through the Dambi Uddo drying station. It's a classic expression of Guji. We've enjoyed plenty of lemon and tropical fruit notes, prominent citric acidity and a notably juicy texture.