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This special coffee is being offered in 8oz (227g) bags only.
The Dogo Sodu processing site sits just outside the town of Gerba in Ethiopia’s Guji Zone, run by Gemechu Shonora and his brothers Shebura, Morkata, and Adugna. Their father spent years as a coffee collector in the area, building deep ties to the farming community around Gerba Layo. That relationship shows in the care taken at the mill — every lot of cherry is floated in water to separate underripe fruit before processing even begins.
Once sorted, the cherries go straight to raised drying beds: three days under full sun, then fifteen more under shade cover for a slow, even dry. Workers hand-pick visible defects throughout, building the Grade 1 quality that earned this lot a 92.5 cupping score. The altitude here—2,250 to 2,350 meters— adds a brightness and complexity you don’t always find in dry process coffees.
Natural Process: In dry processing, the whole coffee cherry is dried intact around the seed. During the extended drying period, fermentation occurs inside the fruit, transferring intense fruity character into the bean. The result is a cup that reads unmistakably “natural” with bold fruit and sweetness, but with the floral high notes and clean acidity of a coffee from Guji.
Cupping notes: Red raspberry and dried peach lead, with blueberry and papaya layered underneath. A fresh note of tenadam herb adds fragrance alongside jasmine-like florals that carry through the finish.
8 oz. / 227 g WHOLE BEAN
Country: Ethiopia
Region: Guji Zone, Oda Muda, Gerba
Producer: Gemechu Shonora (Dogo Sodu site)
Varietal: Heirloom
Process: Natural (Dry Process)
Roast Level: Light
Elevation: 2,250–2,350 masl
Tasting Notes: Raspberry, Blueberry, Peach, Jasmine, Brown Sugar
Body: Medium-Full
(Coffee is roasted on the 2nd and 4th Wednesdays of each month. Orders placed by 5:00 PM EST on the preceding Tuesday are included in that week’s roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)
This special coffee is being offered in 8oz (227g) bags only.
The Dogo Sodu processing site sits just outside the town of Gerba in Ethiopia’s Guji Zone, run by Gemechu Shonora and his brothers Shebura, Morkata, and Adugna. Their father spent years as a coffee collector in the area, building deep ties to the farming community around Gerba Layo. That relationship shows in the care taken at the mill — every lot of cherry is floated in water to separate underripe fruit before processing even begins.
Once sorted, the cherries go straight to raised drying beds: three days under full sun, then fifteen more under shade cover for a slow, even dry. Workers hand-pick visible defects throughout, building the Grade 1 quality that earned this lot a 92.5 cupping score. The altitude here—2,250 to 2,350 meters— adds a brightness and complexity you don’t always find in dry process coffees.
Natural Process: In dry processing, the whole coffee cherry is dried intact around the seed. During the extended drying period, fermentation occurs inside the fruit, transferring intense fruity character into the bean. The result is a cup that reads unmistakably “natural” with bold fruit and sweetness, but with the floral high notes and clean acidity of a coffee from Guji.
Cupping notes: Red raspberry and dried peach lead, with blueberry and papaya layered underneath. A fresh note of tenadam herb adds fragrance alongside jasmine-like florals that carry through the finish.
8 oz. / 227 g WHOLE BEAN
Country: Ethiopia
Region: Guji Zone, Oda Muda, Gerba
Producer: Gemechu Shonora (Dogo Sodu site)
Varietal: Heirloom
Process: Natural (Dry Process)
Roast Level: Light
Elevation: 2,250–2,350 masl
Tasting Notes: Raspberry, Blueberry, Peach, Jasmine, Brown Sugar
Body: Medium-Full
(Coffee is roasted on the 2nd and 4th Wednesdays of each month. Orders placed by 5:00 PM EST on the preceding Tuesday are included in that week’s roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)
