Ethiopia SHOONDHISA – natural – ESPRESSO
Original price was: KD 6.500.KD 2.500Current price is: KD 2.500.
- Coffee Origin : ethiopia
- Process: natural
- TASTING NOTES: berry compote, white sugar, strawberry juice
- Roast Level: Light to Medium Light
- ROAST FOR: ESPRESSO
- weight: 250 g
Out of stock
Ture and his brother Assefa founded Sookoo coffee in late 2018. Located in Odo Shakiso within the Oromia region and Guji zone. The cherries are sourced from the surrounding Kebeles (neighborhoods) and the lots are named after the Kebele’s from which the coffee is grown. This specific lot is from the Shoondhisa Kebele.
Most of the cherries being delivered to the Sookoo coffee station from Shoondhisa are a combination of Gibirinna 74110 and Serto 74112. Both of these are from the Metu Bishari selections made in the forest of the same name in the Illubabur Zone by the Jimma Agricultural Research Center (JARC) in 1974. They were specifically selected for their resistance to coffee berry disease.
This lot is dried as a traditional natural on raised beds and you can expect notes of blueberry compote, strawberry juice and white sugar.
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Roberto H. Murray Meza
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PROCESS.
Natural
ELEVATION.
1.350–1.700 masl
FLAVOR.
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- Process: Thermal Shock, Castillo
- TASTING NOTES: Plum, Eucalyptus, Yuzu, Almond
- ROAST FOR: ESPRESSO
- weight: 250 g
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Variety: SL28, SL34, K7
Process: Washed
Altitude: 1700 m.a.s.l.
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- ROAST FOR: ESPRESSO
- weight: 250 g
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Altitude: 1900 m.a.s.l.
Harvested: March 2022
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Whole coffee beans roasted for filter.
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La Concordia
PRODUCER.
CAFECO Cooperative
REGION.
Chiapas
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PROCESS.
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ELEVATION.
1.300 masl
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- Roast Level: Light to Medium Light
- ROAST FOR: ESPRESSO
- weight: 250 g
Out of stock
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- The coffee we use for our House Blend espresso is a washed Red Bourbon from our long-term partners from Finca El Majahual.
- Look forward to an excellent El Salvador espresso — with clearly defined tartness and a gentle nutty sweetness. Find pleasant hints of uplifting orange, bittersweet cacao nibs and mellow chamomile in your cup.
- Our relationship with Finca El Majahual is one of our longest-running ones — and it’s remarkable for us to consider how strong this partnership has become over the years. Patrick Murray, the farm’s manager, constantly seeks to improve everything from output, quality, innovation, through to social leadership.
- The coffees produced at Finca El Majahual are not only excellent but also inspiring — each year they evolve their process techniques and launch new worthwhile social initiatives supported by the premiums paid for the farm’s lots.
- We pay a high premium for these coffees. This is essential for both increasing the coffee quality and creating an independent sustainable future for all coffee producers.
Out of stock