[Rested] Landrace
Natural
Shoondhisa

Tastes Like:  Blueberry, Lilac, Mango

Origin:  Shoondhisa Kebele, Guji, Ethiopia

Variety: Gibirinna 74110, Serto 74112

Producer:  Ture Waji, Sookoo Coffee

Elevation:  2,000–2,150 masl

Process:   Natural

About the Cup

Blueberry leads the cup, supported by lilac-like aromatics and the sweetness of ripe mango. The profile is juicy and rounded, moving from a distinctly floral opening into concentrated berry and tropical fruit, with a clean, perfumed finish.

About Shoondhisa Washing Station

Shoondhisa is a community lot composed of cherries grown by approximately 35 smallholder farmers in the Shoondhisa kebele of Guji. The farms are situated between 2,000 and 2,150 masl, with cherries collected and processed through Sookoo Coffee under the direction of Ture Waji.

Before helping establish Sookoo Coffee in 2018, Ture worked in quality and management roles at Mormora Estate and Guji Highlands Coffee Company. Sookoo separates its community lots according to the kebele where the cherries were grown, providing more specific traceability than a broadly regional Ethiopian lot.

Variety

Gibirinna 74110 and Serto 74112 are two specifically cataloged Ethiopian Arabica selections. Both trace to coffee populations collected in the Metu-Bishari forests of western Ethiopia and were selected by the Jimma Agricultural Research Center in 1974, with resistance to coffee berry disease serving as an important selection criterion.

Although these coffees are sometimes grouped under the broad category of Ethiopian landraces or “heirloom” varieties, identifying 74110 and 74112 individually provides greater varietal precision. Their genetics are only one part of the cup: elevation, cherry selection, processing, roasting, and brewing also influence the blueberry, lilac, and mango expression found in this lot.

Processing

For natural processing, ripe coffee cherries are dried whole, with the fruit remaining around the seed throughout drying. Sookoo’s natural lots are spread in thin layers on raised beds and turned frequently, helping the cherries lose moisture evenly and reducing the risk of uncontrolled fermentation or inconsistent drying.

Keeping the fruit intact during drying generally produces a rounder texture and more concentrated fruit character than a fully washed process. In this coffee, the method supports dense blueberry and mango sweetness while allowing the lilac-like aromatics to remain clearly defined.