Shoondhisa Anaerobic

This is an anaerobic take on Shoondhisa from Ethiopia's Guji zone, from producer Ture Waji. The lot ferments in sealed plastic barrels for 48 hours before drying on raised beds like a traditional natural, over 15 to 20 days. The processing pushes the cup toward vibrant blueberry and orange. Roasted light by Manhattan Coffee Roasters in the Netherlands for both filter and espresso.