Impressions: strawberries, lavender, dried apricot, silky & sweet
Roast degree: light (1.5/5)
Kebele: Sukke Qutto
Sub kebele: Shoondhisa
Variety: Gibirinna 74110, Serto 74112
Drying Station: Dambi Undo
Export partner: Sookoo Coffee
Partner importer: Osito coffee
Farmers: 44 smallholder producers
For a fifth harvest, Shoondhisa is back!
We bought this lot for the first time right after starting our company, and it would be hard to imagine our menu without it.
You prefer darker roasts? Check the Shoondhisa Dark!
Osito makes sure we get access to it every year, and Ture Waji makes sure it’s tasty year in and year out.
With the ongoing conflict in the Tigray region and the worldwide shortage of containers and long waiting time at ports (this lot was stuck on the water for nearly a month outside of the port in NYC!) it feels amazing to offer it once more.
This year’s crop feels very similar to the one we had last year, but it feels bolder in taste.
The florals are absolutely crazy, and for us, it screams lavender. We also feel any purple flowers could be an accurate descriptor, like violet or lilac.
Usually, floral coffees mean delicate and light body: not the Shoondhisa!
It’s quite bold and round, especially for a light roast.
We also find some classic natural Ethiopian notes in the strawberry and dried apricot notes we experienced.
Silky, sweet, complex, this stellar coffee is also great because even though it’s light, it makes a very memorable espresso! Those americanos have rarely been better.
|Espresso with milk
Chemex & Batch Brew
|3:30 min steep time
Farmers: a community blend of dozens of farmers from Suke Quto
Drying mill: Dambi Undo
Coffee processors and exporter: Ture Waji, owner of Sookoo Coffee
Price we paid for the landed coffee in continental New Jersey: 16CAD/kg (add 0,80CAD/kg for shipping and customs)
FOB price, or price paid to Sookoo by Osito: 13.70CAD/kg
Farmgate price, or price paid by Sookoo for the coffee cherries: 70ETB/kg of cherries
2022 price: 51ETB/kg
2021 price: 24ETB/kg
High demand and lower supply explain those increases.
Ture is dedicated to quality, and is sorting and processing protocols are immaculate compare to most coffee exporters in Ethiopia. He deserves the nickname ‘’King of Guji’!
But sorting coffee the way he does, especially in a year were so much cherries were defective means increased cost for the highest quality.
What is also interesting is that farmers hover from exporter to exporter to try and fetch the highest price. Ture won’t shy away from paying extra for higher quality, and his processing knowledge allows him to turn an average lots into something super tasty. He is a master at making sure we can taste the very best of what Ethiopia has to offer.