Ethiopia, Guji, Tullu Demtu
Ethiopia, Guji, Tullu Demtu
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Tullu Demtu, Suke Kuto, Guji, Ethiopia
Apricot, Lychee, Vanilla, Almond.
Shonora Coffee is a family-owned export company founded in January 2018 by Adugna and Morkata Shonora.
Named after their father, Shonora Gata, who built a coffee legacy over 40 years, starting by sourcing coffee cherries from Grachu and Kercha and transporting them by mule to Bule Hora. Later, he established dry and wet processing stations in Gerba Town and Shakicha Kebele. In 2002, the business passed to his children, who have grown Shonora Coffee into a leading, quality-focused producer. Today, Shonora Coffee works directly with over 150 smallholder farmers in Guji, producing coffees with the floral, fruity, and vibrant character typical of the region.
| Producer: |
Shonora Coffee |
| Origin: | Suke Kuto, Gerba Dogo, Guji, Ethiopia |
| Roast: |
Light Roast |
| Altitude: |
1900-2100 m.a.s.l |
| Type: | Coffea Arabica |
| Variety: | Heirloom |
| Processing: | Natural |
| Cultivation: | Sustainable, environmentally friendly |
| Shade-grown in forest garden | |
| Harvest: | 2026 |
| Roasted for: | Espresso, Filter |
| Preparation: | Espresso machine, Moka pot, |
| Filter, French Press | |
| Brewing recommendation: | Espresso Tullu Demtu |
| Machine: | La Marzocco GS3 |
| Brew ratio: | 1:2- 1.25:2 |
| Extraction time: | 23-25 seconds |
| Temperature: | 93-95ºC |
| Packaging: | Bag with aroma valve |
| and zipper | |
| Storage: | Store in a dry, cool place. |
| (Not in the refrigerator) | |
| Seal tightly after opening. | |
| Ingredients: | 100% roasted coffee |
| Whole, freshly roasted beans. | |
| More info: | |
| Instagram: |
@shonoracoffee |
| Importer: |
falconcoffees |
| Instagram: |
@falconspecialty |
Shonora is strongly committed to the local community. The company invests in improving public transportation and road infrastructure. It has also committed to building a school and establishing a scholarship program for children. It is now planning to build a hospital.
This coffee was harvested by farmers (Kebele) from Suke Kuto. The harvest is then processed at the Gerba washing station.
This coffee is dried and processed as a Natural.
The coffee cherries are spread in thin layers on raised beds and dried for approximately 15 to 21 days, depending on the weather conditions. During this time, the coffee cherries are constantly turned throughout the day to ensure even drying. During the initial drying phase, all unripe cherries are sorted out. This has been the traditional processing method in Ethiopia for many years.
