Shoondhisa Natural - Ture Waji, Guji, Ethiopia

Origin

• 🇪🇹 Ethiopia· Guji

Tasting notes

Character

• Bright
• Clean
• Funky

We selected this coffee because it shows how expressive a naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Ethiopian coffee can be when fruit intensity is matched by clarity, structure and restraint. The cup opens with lifted florals and ripe berries before moving into blueberry, strawberry, juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. peach and sweet citrus. The texture is velvety, carrying the fruit through a long, elegant finish with a playful confectionery sweetness that becomes more pronounced as the coffee cools. “This is the kind of Ethiopian coffee we look for: expressive, generous and full of fruit, but still precise. Ture Waji has a rare ability to preserve the identity of Guji while giving the cup remarkable depth and sweetness.” / Alexander Ruas, Co-founder, Standout Coffee The lot was produced by Ture Waji through Sookoo Coffee, whose work has helped shape the modern identity of Guji. Around thirty-five smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers from Shoondhisa deliver organically grown cherries to the Suke drying station, where the coffee is carefully fermented and slowly dried on raised African beds for two to three weeks. Grown at 2,000–2,150 metres, the lot combines Gibirinna 74110 and Serto 74112. Taste Experience The cup opens with expressive florals and ripe berries before revealing notes of blueberry, strawberry, juicy peach and sweet citrus. A velvety bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. carries the sweetness through a long, elegant finish with hints of confectionery and gummy bears that continue to evolve as the coffee cools. Technical Information Producer: Ture Waji – Sookoo Coffee Community: Shoondhisa, Suke Quto, Guji, Ethiopia Drying Station: Suke Drying Station Altitude: 2,000–2,150 masl Varieties: Gibirinna 74110 & Serto 74112 Process: Natural