Los Muertos Ethiopia
A garden in bloom on the nose, juicy fruit in every sip. Ethiopia Gundira Shela delights with notes of raspberry, ripe apricot and orange, wrapped in the sweetness of milk chocolate and honey. Naturally processed in the Kaffa region and scoring 86.5 points, this is a coffee worth slowing down for.
| Category: | Freshly roasted coffee |
|---|---|
| Package Size: | 75g, 250g, 1 000g |
| Acidity: | High |
| Coffee Type: | Arabica |
| Flavor Profile: | Fruity, Citrusy |
| ? Country of Origin: | Africa |
| Cupping score: | 84-86 |
| Variety: | Heirloom |
| Altitude: | 2 200 m |
| Harvest Period: | November – January |
| Processing Method: | Washed |
| Drying Method: | African Beds |
| Roast Level: | Medium |
Ethiopia Gundira Shela
First comes a floral aroma. Then raspberries, ripe apricots and fresh orange, gradually giving way to the sweetness of milk chocolate and honey. Gundira Shela is a coffee from Ethiopia’s Kaffa region that deserves a moment of your time.
A Fruity Cup with a Honeyed Finish
Ethiopia Gundira Shela smells like opening a window onto a garden in bloom. Its delicate floral aroma invites you to take the first sip, revealing a colourful array of fruit flavours.
You’ll discover raspberries, ripe apricots and orange. Juicy raspberry notes mingle with the mellow sweetness of apricots, while orange adds a bright, refreshing sparkle.
The fruit notes are gradually enveloped by milk chocolate and honey. Their sweetness beautifully rounds out the flavour and lingers long after the last sip. Give the next one a little time – as the coffee cools, you may discover new nuances.
From the Forest Shade of Ethiopia’s Kaffa
This coffee’s story begins in Gundira Shela, in the Decha district of Ethiopia’s Kaffa region. It is grown by producer Ephrem Mulugeta.
At approximately 1,850 metres above sea level, coffee trees grow in fertile volcanic soil beneath a canopy of shade trees. More than ten tree species make up this forest – a green world where every tree has its place.
Among them stands the rare Qararo, which can reach forty metres in height. Its shade is a reminder that the journey to a good cup begins long before the roastery: with the soil, the trees and the people who care for the coffee.
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Sweetness Given Time
Gundira Shela brings together the Ethiopian varieties 74110 and 74112. Ripe coffee cherries are hand-picked and naturally processed – dried whole, with the fruit still surrounding the beans.
But there is more to the drying process. The cherries rest on raised African beds for 21 days in the shade. Sheltered from intense sunlight, they dry more slowly and evenly, helping preserve their delicate aromas.
In the cup, you can savour juicy raspberries, sweet apricots and refreshing orange, softened by milk chocolate and honey. A coffee with a story to tell, without needing to shout.
86.5 Points
Gundira Shela achieved a cupping score of 86.5 points. Behind that number, picture what awaits in your cup: a floral aroma, vibrant fruit and a pleasantly sweet finish.
Cupping is a sensory evaluation of coffee, assessing its aroma, flavour and other characteristics. It helps describe a coffee’s quality, but the best moment comes when you brew it your own way.
For us, this Ethiopian coffee is above all an invitation to explore. One day the raspberries may stand out, another day the apricots, and sometimes you’ll simply enjoy the lingering chocolate and honey finish.
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How to Enjoy It at Its Best
Filter
Want to give the floral aroma and individual fruit notes room to shine? Try a V60, Chemex or AeroPress. Sip slowly and notice how the interplay of raspberries, apricots, orange and honeyed sweetness changes as the coffee cools.
Espresso
For lovers of fruity espresso, Gundira Shela can be a delightful discovery. Look for a balance between juicy fruit and the sweetness of milk chocolate. Adjust your grind and recipe to suit the roast level, your espresso machine and, above all, your own taste.
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