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Shoondhisa is back! Our sourcing years don’t feel complete without this Guji staple in the lineup; it is bright, floral, and fruit-forward with serious complexity. Expect gingerbread warmth upfront, followed by juicy strawberry notes, with sweet jasmine florality accompanying clove and honeydew melon undertones.
Brothers Ture and Assefa Waji own Sookoo Coffee and operate multiple washing and drying stations. They dried this lot at their Suke station, where they process cherries from surrounding kabeles (villages). Thirty-five small farms in the Shoondhisa kabele contributed cherries that were dried on raised beds for 15–20 days at 2,000–2,150 masl. High-altitude farming provides cooler temperatures that encourage slow fruit development, ultimately resulting in small, dense, flavor-packed coffee seeds.
The varieties featured here, 74110 and 74112, were selected by the Jimma Agricultural Research Center (JARC) for breeding to optimize disease resistance and are now among the most widely grown in the country. All coffee in Ethiopia is heirloom Coffea arabica, grown in its native soil; tasting coffee from its birthplace offers a depth and complexity that’s hard to find anywhere else. Special thanks to Sookoo Coffee and Osito Coffee for this offering!