Shoondhisa Anaerobic Natural 74110 & 74112

Description

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.