Shoondhisa comes from the small hamlet in Guji, Ethiopia of the same name.
This lot was dried and processed at Dambi Uddo at around 2100 masl. Dambi Uddo is a facility that is owned and operated by our friend, Ture Waji.
Unlike most of our coffees, Shoondhisa is dry-processed. This is the oldest form of coffee processing. Instead of the cherries being depulped and fermented, they are simply left to dry in the sun. The seeds or beans are then removed from the dried husk prior to export. Colder temperatures at higher elevations tend to accentuate acidity in dry-processed lots.
Finally, this lot is unique because we actually have information on what varieties make up this offering. While many Ethiopian coffees are obscured by having their variety makeup reduced to "heirloom," we are so thrilled that we know this lot is made up of Gibrinna (74112) and Serto (74110), two of the most widely grown varieties in Ethiopia.
Tasting Notes: lemon zest, flowers, white grape