Sookoo Anaerobic Natural Gibirinna & Serto varieties - Ethiopia
- Regular price
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349 kr - Regular price
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- Sale price
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349 kr
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Amount of coffee
The Jar: Contains 250 grams of fresh roasted specialty coffee beans.
The Box: Contains 100 grams grams of whole competition style coffee beans.
The Big Bag: Contains 1000 grams of fresh roasted specialty coffee beans.
The Capsule box: Contains 10/50 biodegradable Nespresso compatible coffee capsules.
Wholesale
Looking to buy larger quantities? Check out our wholesale section.
How to brew
The Double Bloom | 15 g coffee/250 g water
⏱ 0:00-0:10 | 50 grams
⏱ 0:30-0:40 | 50 grams
⏱ 1:00-1:10 | 150 grams
Brew time for this recipe should be between 2:40-3:00!
Regarding extraction, this recipe results in a TDS value of 1,35 ≈ 20,5 % extraction.
Download our FREE V60 brew guide, The Double Bloom Recipe here: PDF or ePUB
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Shipping with UPS
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Product Details
A floral explosion from the hills of Shakiso—juicy, sweet, and vibrant.
Producer and Process Info
• Producer: Sookoo Coffee, owned by Ture Waji
• Location: Suke Quto kebele, Shakiso woreda, Guji zone
• Elevation: 2,000–2,200 masl
• Varieties: Gibirinna 74110 & Serto 74112
• Process: Anaerobic Natural
• Fermented in sealed GrainPro bags for 86 hours, then dried for ~25 days
Cup Profile
Floral explosion, red grape sweetness, juicy lime acidity, long cane sugar finish
Backstory
This lot comes from Shoondhisa, a sub-kebele within Suke Quto. The Suke drying station was the original heart of Sookoo Coffee and played a key role in shaping their quality-driven approach.
The Suke drying station, nestled in the hills of Shakiso, Guji, was established in 2017. For five 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 environment, the cherry was spread on drying tables where it was dried for roughly 25 days.
Sizes and Brewing Suggestions
Available in 50g, 250g, and 1kg
Perfect for filter, V60, or expressive espresso extractions