Ethiopia

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, 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: 1900-2220 MASL
	Varietal: Heirloom 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.