Manhattan Coffee Roasters
Ethiopia Shoondhisa

Roaster Location: Flag of Netherlands Rotterdam

4.25(2)

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Roast Level: Light
Bean Source Country: Ethiopia
Bean Source Region: Guji
Varietal: Ethiopian Landrace (74110 + 74112)⁠
Process: Natural⁠
Espresso

Region: Ethiopia Sidama/Guji (Shoondisa, Oko Shakiso, Oromia; Ture Waji, Sookoo)⁠
Altitude: 2173 MASL
Roaster: Air/Hybrid + Traditional Drum (Typhoon)⁠

Espresso and filter
⁠

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Traits: cherry lime grape

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Reviews(2)

4.25(2)

2 ratings
Ratings here are based on aggregated user reviews of individual roasts from Manhattan Coffee Roasters.
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Latest Reviews and Tasting Notes

  • Avatar
    Theodore (Ted) Chan, Managing Editor

    1106 roasts rated, avg score of 4.28

    4.50 - Average

    4.50 - Aroma

    4.50 - Finish

    4.50 - Flavor

    4.50 - Acidity

    4.50 - Balance

    I really liked it as espresso - medium crema, dark chocolate, naturally sweet, caramel, floral, bergamot, blackberry.

    As filter, got more red berry and black tea, with a touch of lemon/lime citrus. It was nice but not complex and a bit short on structure.

    Cupping Method:Got both an espresso and filter bag of this in Leaderboard Season 12.

    5 months ago · See more from Theodore (Ted)
  • Avatar
    Victoria S-C

    406 roasts rated, avg score of 4.32

    4.00 - Average

    I gave both my Americano and pourover a 4 for this one.
    5 months ago · See more from Victoria

More Details

Roast Level: Light
Light roast coffee is a delicately roasted coffee that retains more of the beans' natural flavors and characteristics. Light-roasted coffees have bright acidity, complex fruit, and floral notes. Light roast coffee does not have less caffeine than darker roasts because caffeine levels remain stable during roasting.
Bean Source Country: Ethiopia
Widely regarded as the birthplace of coffee, Ethiopia boasts diverse and complex flavors, from bright, floral, and citrusy in Yirgacheffe to wine-like and berry-toned in Sidama. The country's heirloom varieties, combined with unique processing methods, make Ethiopian coffee truly distinctive and sought-after by enthusiasts worldwide.
Bean Source Region: Guji
Guji is a renowned coffee-growing region in southern Ethiopia, known for producing exceptional coffees with distinctive flavor profiles. Coffee from Guji is characterized by its vibrant acidity, floral aroma, and complex fruity notes. It often exhibits flavors of ripe berries, citrus, and stone fruits, with a medium body and a lingering sweetness.
Espresso
Espresso is a concentrated coffee beverage brewed by forcing hot water through finely-ground coffee beans under high pressure. It is characterized by its rich flavor and distinctive crema—the creamy layer that forms on top of the extracted process. When evaluating espresso, coffee experts often focus on key tasting characteristics such as aroma, flavor, body, and aftertaste. Aroma refers to the fragrant smells released during brewing, while flavor encompasses the coffee's overall taste profile, including notes of sweetness, bitterness, acidity, and richness. Body refers to the coffee's texture or mouthfeel, with descriptors like full-bodied, medium-bodied, or light-bodied. Aftertaste, or the finish, pertains to the lingering flavors and sensations experienced after swallowing the coffee. A well-prepared espresso is prized for its balance and complexity, combining these sensory attributes into a harmonious whole.

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