What a treat to have this coffee on our menu! Our staple community lot from Guji, the Shoondhisa, was used by Ture Waji as he wanted to experiment with coffee resting in anaerobic conditions before drying.

The cherries spent 3 days in air tight plastic bags before hitting the raised beds for drying, resulting in a coffee with a bit more funk and body if you compare with the regularly processed natural.

This coffee is thick, sirupy and screams peach and dried apricot. The sweetness is also very particular as David detected something he (for some reason ;-) ) eats often: buckwheat honey. This honey is dark and something that feels like a mix of regular honey and molasses.

We also tasted red prunes, grapes and apples, and a mix of white and purple flower makes this coffee wildly aromatic.


Method Dose Ratio Time
Espresso 18 g 2.3:1 30-36 sec
Espresso with milk 18g 2.1:1 36-40 sec
Americano 18 g 2.3:1 30-35 sec


23 g 17:1 3:15-3:45 min

 Chemex & Batch Brew

40-60 g 16.5:1 5:00-5:30 min

 French Press

18-25 g 16,5:1 3:45 min steep time
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