Tasting experience: Blackberry Jam, Dark Cherry, Boysenberry
Country: Ethiopia
Farm/Lot: Shoondhisa Lot / Sookoo Coffee
Roast: Light (City)
Process: Natural Anaerobic
Varietal: Gibirinna 74110 &Serto 74112
Notes from Osito:
The Suke drying station, nestled in the hills of Shakiso, Guji, was established in 2017. For fives years, before the construction of the Sawana drying station and the Weessi washing station, Suke was the beating heart of Sookoo Coffee. Suke purchases cherries from roughly 35 smallholder farmers to produce Shoondhisa lots. This lot is from the Shoondhisa sub-kebele within the Suke Quto kebele. Upon receiving the cherry, Sookoo sorted out any under or overripe cherry and then placed the cherry inside sealed Grain Pro (plastic) bags for 86 hours. After this period of time in a reduced oxygen enviornment, the cherry was spread on drying tables where it was dried for roughly 25 days. The result is an incredibly clean yet deeply fruited coffee that has a baking spice complexity not frequently found in coffees from this region.
Tasting experience: Blackberry Jam, Dark Cherry, Boysenberry
Country: Ethiopia
Farm/Lot: Shoondhisa Lot / Sookoo Coffee
Roast: Light (City)
Process: Natural Anaerobic
Varietal: Gibirinna 74110 &Serto 74112
Notes from Osito:
The Suke drying station, nestled in the hills of Shakiso, Guji, was established in 2017. For fives years, before the construction of the Sawana drying station and the Weessi washing station, Suke was the beating heart of Sookoo Coffee. Suke purchases cherries from roughly 35 smallholder farmers to produce Shoondhisa lots. This lot is from the Shoondhisa sub-kebele within the Suke Quto kebele. Upon receiving the cherry, Sookoo sorted out any under or overripe cherry and then placed the cherry inside sealed Grain Pro (plastic) bags for 86 hours. After this period of time in a reduced oxygen enviornment, the cherry was spread on drying tables where it was dried for roughly 25 days. The result is an incredibly clean yet deeply fruited coffee that has a baking spice complexity not frequently found in coffees from this region.
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