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Manhattan Coffee Roasters

Shoondhisa - natural gibirinna & serto - ethiopia

Shoondhisa - natural gibirinna & serto - ethiopia

Most of the cherries being delivered to the Sookoo coffee station from Shoondhisa are a combination of Gibirinna 74110 and Serto 74112. Both of these are from the Metu Bishari selections made in the forest of the same name in the Illubabur Zone by the Jimma Agricultural Research Center (JARC) in 1974. They were specifically selected for their resistance to coffee berry disease.

This lot is dried as a traditional natural on raised beds and you can expect notes of blueberry compote, strawberry juice and white sugar.

Roast date: 15/05/24

Weight: 250

Regular price €15,00 EUR
Regular price Sale price €15,00 EUR
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  • Producer

    ture waji

  • Roastery

    Manhattan coffee roasters

  • Taste notes

    berry compote, white sugar & strawberry juice

  • Process


  • Region

    guji, ethiopia

  • Variety

    gibirinna 74110
    serto 74112

Ein Bild auf welchem man Kaffeekirschen an einer Kaffeepflanze hängen sieht.

Natural Process

The Natural Process is the original method of processing coffee that can be dated back generations. When the Natural Process is done under careful and controlled conditions, it offers a premium flavour experience that cannot be found when a coffee is processed as a Washed Process: deep fruit and floral notes, often with heavier body and less acidity.The coffee cherries are first sorted and then spread in a thin layer (2-6 cm) on raised drying beds. These special drying beds are used for almost all high-quality Natural Processed coffees because they increase the circulating air flow around the coffee cherries and thus lead to better drying. It is extremely important that the coffee cherries are carefully sorted early on in the drying process, otherwise the cherries will brown too quickly and it will no longer be possible to recognise under- and overripe cherries in the further process. The coffee cherries are constantly turned in order to prevent possible mould formation and overfermentation. The cherries are turned until they have a moisture content of less than 20% and the outer layer of the coffee cherry shrinks and turns completely dark in colour. This process takes around 2 to 4 weeks, depending on the weather conditions.

Beschreibung ©La Cabra