Unrefined sugar sweetness is cut through by a rindy citrus flavor, fruited accent notes of orange and dried strawberry, aromatic herbals, Earl Grey and hibiscus teas, and a soft floral jasmine note.
Kayon Mountain farm is located in the southern Guji zone of Shakiso. The people are known as Gujii Oromo, and coffee farming has been a core part of the culture in the highland areas. Geographically, culturally, and in terms of cup flavors, these southern coffees have a different flavor profile from Yirgacheffe and Sidamo, while maintaining the same general characteristics; citrus and floral accents, a lively cup character.
The Kayon Mountain Coffee Farm covers 500 hectares with about 300 hectares planted in coffee, and has been owned and operated by Ismel Hassen and his family since 2012. As a family owned and operated farm, they can sell their coffee “direct”. Most small farmers obtained their trees from the Ethiopian government, and therefore have to be sold and traded through the heavily regulated Ethiopia Commodities Exchange (unless they are members of a cooperative, but that’s another storey). Kayon Mountain farm have built out their own wet and dry milling facilities, handling all post-harvest milling themselves, 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.
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.
This washed coffee scores really high at 90.2 by Sweet Maria’s team. This is their cupping notes: “This lot from Kayon Mountain is versatile, showing raw sugar and fruited sweetness at a wide range of roasts. It’s also a more restrained Ethiopia in terms of acidity level, my lightest City roasts being the most dynamic. The dry fragrance has a scent of unrefined sugars with citrus peel accents, and a green tea-like aroma comes through after adding hot water. The sweetness in the brew shows some aspects of molasses and unrefined sugars, cut through by a rindy citrus flavor. The cup produces fruited accent notes of orange and dried strawberry. Aromatic herbal flavors and perfumed highlights add an interesting twist, with hibiscus tea being notable and a soft floral jasmine note once cool. The coffee has a really long finish, and I sense aspects of Earl Grey tea/bergamot citrus in the aftertaste. Body is impressive and I’d like to try this coffee as espresso as I’m sure I’m sure the darker berry tones will come through loud and clear.”
- Origin – Ethiopia
- Region – Guji Zone
- Estate – Kayon Mountain Farm
- Altitude – 1900-2200m
- Cultivar – Heirloom Ethiopian
- Grade – Grade 1
- Processing – Wet Process (Washed)
- Drying – Raised Bed Sun-Dried
- Certificate – USDA Organic