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Manhattan Coffee Roasters

Shoondhisa - Natural 250g Shoondhisa - Natural 250g
Sale price 119,00 kr Regular price

291 in stock

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The Shoondhisa Natural from Manhattan Coffee Roasters is a standout Ethiopian coffee sourced from the Guji region. Produced by Ture Waji, known as the "King of Guji," this coffee is a blend of Gibirinna 74110 and Serto 74112 varieties, both chosen for their resistance to coffee berry disease. It undergoes natural processing on raised beds, giving it vibrant tasting notes of berry compote, strawberry juice, and white sugar.

It's a sweet and fruity cup that's perfect for those who love complex, juicy Ethiopian coffees. Whether you're brewing it as a filter or espresso, it’s a delicious way to explore the best of Ethiopian coffee craftsmanship.

Roast

Flavor

Berry compote · White sugar · Strawberry juice

Origin

Ethiopia

Process

Natural

Varietal

Gibirinna 74110 · Serto 74112

Type

Single Origin

Size:
Recipe Type:
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Packaging may vary from images shown. No returns or refunds after shipping, unless due to quality issues.
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OUR ROASTERS
Manhattan Coffee Roasters
FOUNDER
Ben Morrow and Esther Maasdam
LOCATION
Rotterdam
LOCATION
The Netherlands
Thrive for unparalleled flavour.
Why We Love Manhattan Coffee Roasters
Manhattan Coffee Roasters is deeply rooted in the belief that coffee should be an extraordinary experience. Based in the dynamic harbor city of Rotterdam, it is steered by seasoned coffee professionals Ben Morrow and Esther Maasdam. We're particularly inspired by their focus on mind-blowing, exceptional coffees and their commitment to close cooperation with producers. Their expertise honed over 30 years and numerous competitions, aligns with our vision of excellence in coffee. Manhattan Coffee Roasters' emphasis on sweetness and provenance, and their enthusiasm for collaborating with equally passionate producers and traders, mirrors our excitement for the future of coffee and its community. Additionally, their homage to local history and international aspirations, drawing inspiration from Rotterdam's connection to New York through the Holland America line, reflects the journey from local to global in the coffee industry. Joining them on this adventure feels like a natural and exhilarating step for xBloom.
Recipe I/O:

Pourover
Espresso
French press
Aeropress
xBloom
Pourover
Method: V60
Number of pours: 4
TBT: 2:45-3:00
Dose: 15g
Grind size: Fine
Water: 240ml
Water Temp: 205°F/96°C
Pour #1
@0:00
60ml
Center, Then Spiral, Swirl V60
Pour #2
@0:45
60ml
Circular
Pour #3
@1:15
60ml
Circular
Pour #4
@2:00
60ml
Circular
Notes: Pour slower around 2-4ml/s to maximize balance and sweetness
Espresso
Dose: 18g
Grind size: Very Fine
Water Temp: 199°F/93°C
Shot Time
24-26 seconds
Yield
54g
Notes: Enjoy!
French press
TBT: 6:00
Dose: 20g
Grind size: Fine
Water: 320ml
Water Temp: 208°F/98°C
Pour #1
@0:00
300ml
Spiral
Break Crust
@4:00
Plunger
@6:00
Notes: Enjoy!
Aeropress
Method: AeroPress
TBT: 5:00
Dose: 15g
Grind size: Medium Fine
Water: 240ml
Water Temp: 205°F/96°C
Pour #1
@0:00
240ml
Spiral
Notes: Pour water in, then coffee, stir. Press filter down at 6 minutes, then pour into mug
xBloom
Number of pours: 5
TBT: 2:45-3:00
Dose: 15g
Grind size: 22
Water: 240ml
Water Temp: 203°F/95°C
Bloom
Temperature:203°F/95°C
Water:60ml
Pattern:Circular
Pausing:45sec
Vibrate after
Pour #2
Temperature:203°F/95°C
Water:45ml
Pattern:Circular
Pausing:30sec
Pour #3
Temperature:203°F/95°C
Water:45ml
Pattern:Circular
Pausing:20sec
Pour #4
Temperature:203°F/95°C
Water:45ml
Pattern:Circular
Pausing:20sec
Pour #5
Temperature:203°F/95°C
Water:45ml
Pattern:Circular
Pausing:20sec