Shoondhisa, Natural Landrace | Ethiopia
£18.00
Additional information
Coffee Details
- Varietal
- Variety not specified
Rest guidance
Recommended rest: 2 weeks from roast.
Based on the roaster's recommendation.
About Ilse Coffee
Founded in 2019, Ilse showcases distinctive coffees and the people behind them. Rebecca and Lucas bring a focus on meaningful relationships, careful sourcing and roasting that respects each producer’s work. Every lot is chosen for its quality and individual character, with the aim of revealing more of what...
Roaster notes
THE CUP
Sweet, clean, and expressive. Berry jam, candied stone fruit, and delicate florals layer into a cup that’s vibrant yet balanced, with the signature clarity that defines Ture Waji’s naturals.
THE ORIGIN
-
Producer: Ture Waji (Sookoo Coffee)
-
Station: Suke
-
Region: Guji, Ethiopia
-
Altitude: 2,000–2,150 masl
-
Varieties: Gibirinna 74110, Serto 74112 (Ethiopian Landrace)
-
Process: Natural
-
Contributors: 35 smallholders (1–2 ha farms, organic, semi-forested systems)
THE PRODUCER
Known as “The King of Guji,” Ture Waji has earned a global reputation for producing some of Ethiopia’s cleanest and most consistent naturals. Beyond his skill, he’s also a generous and passionate leader, building Sookoo Coffee into a hub for smallholder collaboration and quality improvement.
THE PROCESS
Cherries are hand-picked at peak ripeness, carefully sorted, and dried in whole cherry on raised African beds. Farmers contributing to this lot cultivate their plots organically, with coffee grown under shade in forested environments.
WHY ILSE LOVE IT
This lot is classic Sookoo: clean, sweet, and fruit-forward, showcasing the unmatched clarity of Guji naturals. Each year, Ture sets the bar for natural processing, and this release is no exception.
Flavour Notes: Mixed Berries, Peach Candy, Florals
What is the roast recency?
Ilse doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Ilse typically roast light.
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
Explore more coffees
Recently viewed
