Shoondhisa anaerobic natural

We’re so excited to release another Ethiopian coffee from the one and only “King of Guji” — Ture Waji!

Same variety, completely different processing, and a whole new experience in your morning cup.

This lot underwent an initial fermentation in plastic barrels for 48 hours before being dried on raised beds, just like a traditional natural, for 15–20 days.

Expect vibrant notes of blueberry, orange, and pink Fruittella, with a juicy, fruit-forward mouthfeel.

Another beautiful expression of Guji, showcasing just how much processing can transform the character of the same variety.

The Shoondhisa anaerobic natural, sourced by Dayglow, represents a compelling expression of the Ethiopia · Guji region. Produced by Ture Waji, this lot utilizes an anaerobic natural method, a technique that often intensifies the inherent sweetness and complexity of the cherry during fermentation. While traditional natural processing relies on sun-drying, the anaerobic approach introduces a controlled, oxygen-free environment that can significantly alter the final cup profile.

When exploring coffees with such distinct processing, it is helpful to reference the flavor wheel to better identify the nuanced characteristics present in the cup. This specific offering highlights vibrant notes of blueberry, orange, and pink Fruittella. By focusing on the interplay between the unique Guji terroir and the deliberate fermentation steps taken by the producer, drinkers can gain a deeper appreciation for how modern processing techniques continue to evolve the landscape of specialty coffee.