gundirashela gundirashela
gundirashela gundirashela

Coffee Beans

Gundira Shela Coffee - Ethiopia

Filter · Natural

12,90 €

51,60 € / kg

A smooth and indulgent cup, with notes of honey, milk chocolate and flowers, brightened by a lovely fruity freshness of orange, raspberry and apricot. Discover the Gundira Shela, a specialty coffee from Kaffa, the historic birthplace of coffee in Ethiopia: a natural coffee, grown at an altitude of 1850 meters, with a profile designed for the filter method.

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AROMATIC NOTES

Honey Honey
Milk chocolate Milk chocolate
Fruity Fruity
Floral Floral

SCA SCORE The SCA score (Specialty Coffee Association) rates a coffee's quality out of 100 points. From 80 points, a coffee is considered «specialty».

87

POINTS

Packaging: 250g
Grind: Grain

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Gundira Shela Coffee - Ethiopia

250g, Grain

Origin Ethiopia
Variety 74112, 74110
Region Kaffa, Decha, Gundira Shela
Producer Gundira Shola (Ephrem Mulugeta)
Method Natural
Altitude 1850 m
Harvest type Manual
Harvest period November-January

Gundira Shela coffee is produced in the Gundira Shela kebele, in the Decha woreda, in the Kaffa zone, considered the historic birthplace of Arabica coffee in Ethiopia. The farm is part of the Gushe Buna estate, which 'spans 369 hectares and is home to more than 10 species of 'trees, including the rare 40-meter-tall Qararo and the Birbira, renowned for its nutrient richness. On black volcanic soil and under abundant rainfall (1,710 to 1,892 mm per year), this exceptional terroir 'offers ideal growing conditions for a natural specialty coffee, hand-picked and dried for 21 days on raised beds.

Our Shoukâ roasters recommend filter brewing for our Gundira Shela specialty coffee from Ethiopia. However, here are the recommended ratios for an optimal tasting experience with your machine:
- Espresso: fine grind, between 16g and 19g of coffee for a double espresso (60-80ml in a cup). Extraction 25–30 seconds.
- Slow methods: 60g of coffee per 1L, or 15g per 250ml.

Artisanal roasting

All our specialty coffees are artisanally roasted in our facility in Chamonix-Mont-Blanc by our Shoukâ roasters. Each bean is treated like a terroir-driven product: following meticulous sourcing and cupping, the roasting is tailored to each coffee’s profile and intended brewing method (espresso, filter, etc.). Our mission: to bring out the best aromatic notes in every coffee while ensuring consistency from one roast to the next.

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FAQ

We offer certain certified organic coffees, selected for their quality and commitment to sustainability.

Our coffees are artisanally roasted in our workshops in Chamonix, with roast profiles carefully adjusted for each origin to enhance the aromas.

To fully enjoy the complex flavors, we recommend using gentle brewing methods such as pour-over or the Chemex method, and avoiding the excessive addition of sugar or milk.

Store your coffee in an airtight container, away from light, moisture, and odors. Avoid the refrigerator. Ideally, consume it within 2 to 3 weeks after opening to fully enjoy its aromas.

To fully appreciate the flavor profile of specialty coffee, we recommend consuming it between 3 and 90 days after the roasting date (indicated on the coffee bag).

The grind size depends on your brewing method:

  • Espresso: very fine grind
  • Manual filter (V60, Chemex): medium to coarse grind
  • French press: coarse grind
  • Moka pot: fine grind

We can grind your coffee according to your preferences, or send it to you whole bean.

Here are the main brewing methods we recommend:

  • Espresso: high-pressure extraction for an intense, concentrated coffee.
  • Filter (Manual, Automatic, V60, Chemex, Aeropress): a gentle method that brings out the coffee's subtle aromas.
  • French press: gentle extraction, ideal for a full-bodied coffee.
  • Moka: a traditional Italian method for intense coffee.

We also offer grinders suited to each brewing method.

To choose your coffee, we recommend considering the following criteria:

  • Roasting profile: what type of coffee machine (espresso or filter) do you have at home?
  • Flavor profile: do you prefer fruity, floral, chocolatey, or spicy notes?
  • Acidity: do you prefer a light and tangy coffee or one that is rounder and smoother?

You can also contact us for personalized advice, and our in-store baristas will be delighted to help you choose the coffee that best suits your tastes.

Shoukâ’s roasting is tailored to the bean’s profile, depending on the coffee’s characteristics and the intended brewing method (espresso, filter, etc.). Our mission is always to bring out the coffee’s aromatic notes to the fullest, while ensuring consistency and uniformity from one roast to the next.

Our coffees come from farms located mainly in the following regions:

  • South America (Colombia, Brazil, Peru, Honduras, El Salvador)
  • Central America (Guatemala, Costa Rica)
  • Africa (Ethiopia, Kenya, Uganda) 
  • Asia (Indonesia)

We work closely with the producers, through our trusted partners, to ensure sustainable and fair farming.

Specialty coffee is very high-quality coffee, assessed and graded according to precise criteria throughout its production chain, from cultivation to the cup. Each step is designed to preserve its quality.

To be classified as specialty coffee, it must meet these five criteria:

  • Physical quality (very few defects),
  • Full traceability from the coffee cherry (coffee tree/variety, altitude, exact origin of the producer and region, post-harvest processing method) to the cup,
  • Flavor quality (according to the SCA cupping protocol),
  • Gentle, expertly controlled roasting,
  • Remuneration for producers above market prices.

Yes, some of our specialty coffees are certified organic, guaranteeing coffee beans grown without pesticides or chemicals. Even though we do not have the organic logo, most of our producers do not use pesticides.

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