Description Roast Level: Medium Light Roast Tasting Notes: Berry - Lingering Finish In the Guji Zone of the Shakiso District, Kayon Mountain Farm rises from 1,900 to 2,200 meters. The farm grows heirloom Typica trees under organic, EU NOP & JAS,...
In the Guji Zone of the Shakiso District, Kayon Mountain Farm rises from 1,900 to 2,200 meters. The farm grows heirloom Typica trees under organic, EU NOP & JAS, and Café Practice certifications. After harvest, cherries are machine pulped and fermented for 24 to 36 hours. The beans are then dried on African beds for 12 to 20 days. Kayon Mountain Farm keeps one washing station and one dry huller in the Shakiso District and has a sister company in the Guji/Kercha District, with two washing stations and a dry huller. All stations and hullers are committed to exporting traceable coffee.
Origin: Guji, Oromia
Altitude: 1900-2200 MASL
Varietal: Typica
Process: Natural, Dried on Raised Beds
Ethiopia is perhaps one of the best known coffee growing countries and rightly so as it is the genetic birthplace of the coffee tree. Ethiopian coffee shares a medium to full body, bright acidity, floral aroma and notes of berries and wine.
First ethiopia that I had where I was able to extract the full berry flavor with a pour over. This is the gateway ethiopia, thank you Cuvee!
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Emily Hannah
Ethiopia
K
Kerry Rowe
Amazing!
By far the best coffee I've ever had! Smooth and full of flavor, no cream or sugar needed!
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Justin Shepherd
Very tasty
This has been one of the best beans I have tasted! I used a medium grind and a dash of salt during the brewing. I drink it black and the flavor is excellent!
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Mohammad Saikat
One of the best
I drink black coffee with no sugar and this coffee has amazing depth. I loved it.
