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thoughtfulcoffeenyc

Shoondhisa Anaerobic Natural 74110 & 74112

Shoondhisa Anaerobic Natural 74110 & 74112

$23.00 USD
$23.00 USD
Sale Sold out
Taxes included. Shipping calculated at checkout.
Size

This was our mystery coffee league coffee submission -- enjoy :)

Origin: Ethiopia
Region: Suke Quto, Shakiso, Guji
Site: Suke
Site Owner: Ture Waji
Varietal: Gibirinna 74110 & Serto 74112
Processing: Anaerobic Natural
Elevation: 2100-2200 masl
Profile: blueberry compote, blackberry jam, green tea
Price per lb (shipping + greens): $15.53

About the farmer:

The Suke drying station in Shakiso, Guji, was established in 2017. It was Sookoo Coffee's only station for five years, until they built the Sawana drying station and the Weessi washing station. Suke buys cherry from about 35 smallholder farmers to produce its Shoondhisa lots.

About the coffee:

This lot comes from the Shoondhisa sub-kebele within the Suke Quto kebele. Sookoo sorted out underripe and overripe cherry, then sealed the cherry in GrainPro bags for 86 hours. After that, the cherry was dried on tables for about 25 days.

Roaster's notes:

I’m so glad to share our first Ethiopian lot of 2026 with MCL. After sampling this coffee (and a few others) in early May, I had a feeling that this year’s Ethiopian harvest would be exceptionally good — and from that point, I knew I wanted to showcase something from Ethiopia.

I picked this lot because it felt like a very well-done expression of a “natural anaerobic process” Ethiopian. Whenever I see that process, I immediately assume it’s something extremely wine-y and umami-heavy. This one was different. It tasted like blueberry compote with a mild blackberry jam sourness and a soft green tea finish. Maybe I just really like fruit juice with a light body. I don’t know — but I do know that I was jumping up and down fist-punching the air after tasting this on the sampling table. I emailed the exporter minutes later to make sure I secured a bag.

This lot was our first release on the P3000. I approached this with soft heat up front, high power throug drying until 185C, then slowly tapered heat down for slow(er than usual) development. With smaller-sized beans, I’ve found that going softer at the front/back of the roast helps round out the end cup and reduce scorching. 

Brewing Notes:

V60

Water temp:

95C

Brew recipe:

0. 18g grounds a tad coarser
1. 60mL bloom (for 40 seconds)
2. 60mL second bloom (until water drains)
3. pour to 300mL -- apply light swirls if grounds are sticking to brewer sides


Rest notes:

I'd leave it alone for 3+ weeks if possible. 

Additional Notes:

Learn more about how we price our coffee here.


Shipping

We will roast and ship your order within two days. We estimate orders to be delivered within 2-5 days after we've handed it to the carrier.

Return policy

Due to the perishable nature of coffee, we currently do not accept returns on coffee purchases. However, if you are not satisfied with your coffee purchase, please contact us at thoughtfulcoffeenyc@gmail.com.

We will address your concerns and accommodate when possible.

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