Shoondhisa Anaerobic Natural

Something new and very special from the famous Guji region and a return from Sookoo Coffee founded by Ture Waji aka 'The King of Guji' and imported exclusively by our friends at Osito coffee. This selection was placed in Grain Pro bags in a reduced oxygen environment (anoxic) for 86 hrs giving this classic Guji a little sparkly twist.

Sookoo Coffee is located in Odo Shakiso within the Oromia Region and Guji Zone. Each lot is named for the kebele from which the cherry comes e.g. Birbissa, Bookkisa, and this Shoondhisa.

This relatively young but already well known coffee area is recognised for its unique and distinctive cup profiles. In this beautiful landscape of forest jungle at an elevation of 2100-2350m, you can hear the workers singing cultural Guji songs while moving coffee around.

Most of the cherry being delivered are one of two varieties; Gibirinna 74110 and Serto 74112. Both of these are from the Metu Bishari selections made in the forest of the same name in the Illubabor Zone by the Jimma Agricultural Research Center (JARC) in 1974. They were selected for their resistance to Coffee Berry Disease. Now they are some of the most propagated varieties in Ethiopia.

After the anaerobic peroid in Grain Pro, the cherries are all dried at the Suke station on raised beds at an elevation of 2170m for around 15-20 days in very thin layers. They are moved and rotated frequently to ensure even and precise drying. The net results of all the effort are some of the most vibrant and pristinely clean natural Ethiopian coffees we have seen. Unlike many naturals, they present with high florality and acidity with very little booziness. They are often described as "Ethiopia first, natural processing second."