Honey Teddy Grahams with delicate tart citrus and a satisfying, long tart finish. This is an amazing cup that we are thrilled to share. Its light/medium body balances with a unique sweetness that cools to a spice-like passion fruit. Cups come out very clean and with a pleasant level of acidity.
On espresso we are enjoying this best on day 11-14 of resting. The unique Graham Cracker sweetness comes though very strong, providing an amazingly sweet SO espresso.
- BODY: Light/Medium
- ACIDITY: Bright
- PROCESS: Washed
Kayon Mountain farm is owned and operated by the family of Ismael Hassen, located in the southern Guji zone of Shakiso. The farm is split into two sections, each geagraphically plotted on neighboring towns of Taaroo and Sewana, divided by the invisible border between them. This lot is is pulled from small holder farmers around Taaroo town. Kayon Mountain farm has built their own wet and dry milling facilities, handling all post-harvest milling themselves, along with overseeing quality management and preparation for export. Like most of the country, the farm is planted in regional, distinct local strains of coffees that have spread from the wild forest plants of western Ethiopia, to Harar in the East and to the southern districts like Guji. This particular lot was wet-processed, meaning that after the cherry is removed from the seed, the sticky mucilage layer that surrounds the bean is removed after fermenting for 24-36 hours in water (this varies from region to region), before then being removed and laid out to dry on raised drying tables.
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