Shoondhisa

Get to know this coffee in detail

Sookoo Coffee is the coffee project of brothers Ture and Assefa Waji, located in Odo Shakiso, in the Oromia coffee region of Guji, Ethiopia.

Together, they help small local farmers process their coffees, increasing the quality of these through advanced techniques, which translates into higher economic income for all.

The brothers use only natural processing for the coffees they receive from the different Kebeles (neighbourhoods or small local administrative units).

They classify and process the cherries separately, leaving them to dry in thin layers on raised beds for about 15-20 days, and moving them frequently.

Each batch receives the name corresponding to its Kebele as is the case with this Shoondhisa.

This batch we like to describe it as more Ethiopian than natural, due to the defined and clean floral notes it shows.

Meet the producer

Shoondhisa: an Ethiopian origin where tradition, quality and sustainability go hand in hand

In the heart of the Guji region in southern Ethiopia lies Shoondhisa, a small kebele — the country’s smallest administrative unit — and the namesake of an exceptional coffee: Gibirinna 74110 from Shoondhisa. Guji is renowned for its ideal conditions for growing specialty coffee, and this particular lot is a perfect example of what happens when nature, knowledge and commitment come together.

Grown at an impressive 2,173 metres above sea level, this coffee thrives under the canopy of native forest, in an environment where climate, altitude and rainfall create the perfect ecosystem for healthy, sustainable coffee cultivation. The cherries come from smallholder farmers with plots of less than 2.5 hectares, and have been processed using the natural method, which adds distinctive character to the final cup.

A local project with real impact

Behind this coffee is a deeply local project led by Turé Waji and his brother Assefa. Turé is an Ethiopian agronomist with extensive experience in coffee cultivation and a respected figure in Guji. Together, the brothers have founded a small export company that works closely with local producer cooperatives, giving farmers a direct and local route to export high-quality coffee.

But their work goes far beyond logistics. Turé and Assefa actively support smallholder farmers through technical training, guidance on good agricultural practices, and improvements in harvest and processing techniques. The result is a more consistent and higher quality coffee that can stand out in international markets without losing its local identity.

One of the defining traits of their project is that they only work with naturally processed coffees, a traditional method in Ethiopia that, when done well, produces vibrant, expressive profiles.

The art of the natural process

The natural process involves drying the coffee cherry whole, without removing the pulp. This allows the sugars and other compounds in the fruit to ferment alongside the seed, directly influencing the coffee’s flavour profile. It’s a delicate process that requires constant attention, but when handled with care, it can result in sweet, juicy and aromatic cups.

For this Shoondhisa lot, ripe cherries are handpicked and meticulously sorted at the processing station. First, they’re spread out in thin layers on raised beds and turned regularly for 15 to 20 days. Once they reach around 25% moisture content, they’re moved into thicker layers to slow the drying process and improve uniformity. When the cherries reach around 12% moisture, they’re hulled to remove the dried pulp, washed, and then packed in PRO GRAIN and jute bags to preserve optimal humidity during transport.

More than a coffee, a form of development

The work of the Waji brothers is part of a new wave of projects across Africa that see specialty coffee as a driver of local development. Thanks to these efforts, smallholder farmers not only earn better prices for their coffee, but also gain access to the tools and knowledge needed to improve their farming practices and, ultimately, their quality of life.

What’s more, initiatives like this have a positive impact on the environment, promoting regenerative agriculture and helping to protect native ecosystems.

The Gibirinna 74110 from Shoondhisa isn’t just a coffee with a vibrant and unique flavour profile. It’s the result of a thoughtful project rooted in doing things right — from the ground up to the final brew. And you can taste that care in every cup.