The Cup:Fresh peach with mild amaretto, cooked apple, and dried floral flavors. Mellow tangy acidity and fruit-like sweetness.
The Origin: The Kayon Mountain Coffee Farm is 500 hectares located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Guji is a beautifully forested area in southern Ethiopia. The people of Guji grow coffee gardens at very high altitudes in the rich red soil of the highlands, setting this coffee's profile apart from neighboring regions. These smallholders deliver their coffee to washing stations to be sorted and processed together, developing flavors of fruits, deep chocolate, and light florals.
The Process: Natural coffees are typically delivered the day they are harvested, and are first sorted for ripeness and quality before being rinsed clean of dirt. Then they are spread on raised drying beds or tables, where they will be rotated constantly throughout the course of drying. Drying can take an average of 8–25 days, depending on the weather.
The Cup:Fresh peach with mild amaretto, cooked apple, and dried floral flavors. Mellow tangy acidity and fruit-like sweetness.
The Origin: The Kayon Mountain Coffee Farm is 500 hectares located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia. Guji is a beautifully forested area in southern Ethiopia. The people of Guji grow coffee gardens at very high altitudes in the rich red soil of the highlands, setting this coffee's profile apart from neighboring regions. These smallholders deliver their coffee to washing stations to be sorted and processed together, developing flavors of fruits, deep chocolate, and light florals.
The Process: Natural coffees are typically delivered the day they are harvested, and are first sorted for ripeness and quality before being rinsed clean of dirt. Then they are spread on raised drying beds or tables, where they will be rotated constantly throughout the course of drying. Drying can take an average of 8–25 days, depending on the weather.
