Ethiopia Shoondhisa - Anaerobic Natural
£18.95
- Blueberry, Orange, Pink Fruittella
Additional information
Coffee Details
- Country of Origin
- Ethiopia
- Region
- Odo Shakiso, Guji, Oromia
- Varietal
- Gibirinna 74110, Serto 74112
- Process
- Natural
- Roast Level
- Light
- Producer
- Ture Waji, Sookoo Coffee
- Farm
- Sookoo Coffee, Shoondhisa Kebele
Rest guidance
Recommended rest: 2–3 weeks from roast.
Rested in line with the roaster's recommendation. Ready to brew.
What to expect
In the cup you can find
Blueberry, Orange, Pink Fruittella
Overall profile
A juicy, fruit-forward cup where Blueberry, Orange and Pink Fruittella meet.
Sensory profile
- Acidity
- 4/5
- Body
- 4/5
- Sweetness
- 4/5
- Funk
- 2/3
- Adventurous
- 4/5
About Manhattan Coffee Roasters
Founded in Rotterdam in 2017, Manhattan is led by experienced coffee competitors Ben Morrow and Esther Maasdam. The roastery pursues sweetness and provenance through exceptional small lots, close producer collaboration and an ambitious, competition-informed approach to flavour.
Roaster notes
Ethiopia — Ture Waji Sookoo Coffee Shoondhisa Gibirinna 74110 & Serto 74112 (Anaerobic Natural)
Tastes Like — 🫐 Blueberry • 🍊 Orange • 🍬 Pink Fruittella
DETAILS
- Producer: Ture Waji, Sookoo Coffee
- Station: Sookoo Coffee, Shoondhisa Kebele
- Region: Odo Shakiso, Guji, Oromia, Ethiopia
- Varietal: Gibirinna 74110 & Serto 74112
- Process: Anaerobic Natural
- Altitude: 2,173 masl
- Roast Profile: Espresso or Filter
INTRO
Another Ethiopian release from the one and only "King of Guji," Ture Waji: same variety as the natural, completely different processing, and a whole new experience in the cup. Vibrant blueberry, orange, and pink Fruittella, with a juicy, fruit-forward mouthfeel. In the cup: blueberry, orange, and pink Fruittella.
THE PRODUCER
Sookoo Coffee, founded by Ture Waji and his brother Assefa in 2018, has become a key player in Guji's renowned coffee scene. Based in Odo Shakiso in the Oromia region, it's built on a commitment to quality and community, with beans sourced from surrounding kebeles so each lot reflects its own terroir. This lot comes from the Shoondhisa Kebele and features Gibirinna 74110 and Serto 74112, both selected by the Jimma Agricultural Research Center in 1974 for resistance to coffee berry disease.
THE PROCESS
This lot underwent an initial fermentation in plastic barrels for 48 hours before drying on raised beds, just like a traditional natural, for 15–20 days.
The 48-hour barrel fermentation ahead of traditional natural drying is the defining step. It's what transforms the same variety's character into the vibrant blueberry and pink Fruittella profile, showing how much processing can change a coffee.
THE CUP
Vibrant and juicy: blueberry, orange, and pink Fruittella, with a fruit-forward mouthfeel. Another beautiful expression of Guji.
Flavour Notes
🫐 Blueberry 🍊 Orange 🍬 Pink Fruittella
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