Coffee, as we consume it, is the roasted seed of a cherry-like fruit that grows (roughly) between the tropics of Cancer and Capricorn. To get these seeds to us, they need to be taken out of the fruit and brought to a stable moisture content. The way this is done can actually have a very noticeable impact on the flavor of the coffee itself. To highlight that effect, we have sourced coffee from Kayon Mountain Farm in Ethiopia that has been processed in two distinctly different ways.

This lot of heirloom Ethiopian varieties was produced utilizing a natural process, meaning the seeds picked then placed directly on raised beds to dry in the sun until they reach a stable moisture content, then the dried fruit and hulls are milled off.

The farm is one of the few family-owned estates in Ethiopia, with much of the country’s coffee produced by farmers growing coffee on small plots of land near their homes. Since Kayon Mountain Farm has its own processing facilities, they have unique oversight and control over the cultivation, picking and processing of the coffees grown there. The result is unique coffees that are both vibrant and wonderful representations of great Ethiopian coffee.

Tasting Notes

blackberry, grape, milk chocolate

  • Cup Profile - fruity, sweet, complex
  • Country of Origin - Ethiopia
  • Growing Region - Guji
  • Cultivars - native heirlooms
  • Processing - Natural Process
  • Elevation - 1900 - 2200 masl

$18.00