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Ethiopian Guji Org. Natural Gr. 1 – Kayon Mountain Shakiso

(8 customer reviews)

Regular Price $9.25/Lb
Kayon Mountain has become a tradition around here, marks one of our favorite times of the year, new Ethiopian season! Beautiful coffee and screen.

Clean, bright, sweet with a very diverse flavor set. Stone and darker fruit, citrus & floral, and spiced chocolate tones are the main flavors one can see in this cup, either accentuated or muted depending on roast level. Nice jammy body will be seen in the medium to borderline dark roast mark. Very dependent on roast – lighter roasting gives much more of the citrus, red-fruit with just a hint of a spicy chocolaty factor, a much dryer finish. Darker roasts produce much more of a bakers chocolate cup with a hint of a strawberry like fruit note and good sweetness, far less acidic. A very enjoyable cup from light to dark.

$8.25

438 in stock

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1 lb

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2

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5

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20

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60+ lbs

Description

Fresh Kayon Mountain has become a tradition around here, marks one of our favorite times of the year, new Ethiopian season!

Beautiful coffee and screen. The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages—Taro and Sewana—located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia.

Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year.

Tasting Notes:
Clean, bright, sweet with a very diverse flavor set. Stone and darker fruit, citrus & floral, and spiced chocolate tones are the main flavors one can see in this cup, either accentuated or muted depending on roast level. Nice jammy body will be seen in the medium to borderline dark roast mark. Very dependent on roast – lighter roasting gives much more of the citrus, red-fruit with just a hint of a spicy chocolaty factor, a much dryer finish. Darker roasts produce much more of a bakers chocolate cup with a hint of a strawberry like fruit note and good sweetness, far less acidic. A very enjoyable cup from light to dark.

Roasting Notes:
Classic natural processed, fairly even roasting (one can see a couple shades but they are close to each other) with high chaff. We liked it best right around a medium roast – not as bright or floral but developed a real nice fruit versus chocolate profile. Many lighter roast fans will like to take it lighter – 2 out of 6 here who tried it did like the lighter roasts better – super dark roasts will get pretty edgy but have very nice aromatics and a strong chocolaty smoky cup profile.

Additional information

Weight 1.01 lbs
Arrival Date:

06/18/24

Lot #:

2182

Origin:

Guji

Processing Method:

Natural

8 reviews for Ethiopian Guji Org. Natural Gr. 1 – Kayon Mountain Shakiso

  1. Kyun Huh (verified owner)

    This is an amazing floral, bright coffee! Me and my wife loved it. We used Gene cafe to roast 1.5 minute after the start of very 1st crack. about 13% weight loss. Highly recommend if you like light roast, bright and flowerful!

  2. jmitchell3 (verified owner)

    I really like this coffee. I roasted to just the start of first crack and hit “cool” at 403-405 degrees. It is a mild coffee at this roast level. I did roast one half pound just past first crack and cooled at 426. Was still good, but not as fruity. I use a Fresh Roast 800.

  3. Douglas Day (verified owner)

    Absolutely amazing, roasted almost 2 minutes past first Crack and arroma and flavors are intense. Very fruity, citrus with a hint of spice as it cools. Highly recommend 👌

  4. Rushad Daruwala (verified owner)

    Roasted 1 min past 1.5st crack in air roaster. Very floral and fruity. Strong blueberry and citrus.

  5. John G Turner (verified owner)

    I like my coffee on the darker side. Roasted just to second crack. Nutty, caramel flavors. Low acid. I love this coffee. It’s definitely a winner. 🥇

  6. Kimberly Wiley

    This was my 2nd roast batch (ever!) and I’m very particular with my coffee flavors as I don’t like to add sweetener. I did a medium dark roast, and it smells like cookies baking! It definitely has more of a fruity/acid taste than I’m used to, but I like it in a single cup serving. I did put a dab of sweetener to offset the acidic taste with milk. These beans make a nice sipping cup of joe!

  7. stromchan (verified owner)

    This is by far, my favorite coffee that I’ve ever tasted. We get blueberries, spices, and orchard flowers.

    My wife an I are small-time roasters that roast for a local farmer’s market. We use a Gene Cafe that we bought from Burman. After playing around, this is how we roast this coffee.

    We roast 9 ounces at a time. I preheat the Gene to the first alarm, then let it shut down and run the cool cycle to 140. After we add the beans, we roast at full temp until first crack starts at 9.2 minutes. We then reduce the temperature to 420 and let it roast for 2.0 more minutes. After that, we let the cool cycle run.

  8. Devin (verified owner)

    Blueberry Pie aroma and taste. 100% recommend.

    Roasted 5.35 oz with sr540 (with extension chamber) to first cracks for about 30 seconds then initiated cool cycle. Slowly elevate temps while keeping beans churning. Reaching first cracks took about 5 minutes after ramping to 420-430F in 2 minutes. Total roast time approx 8 minutes.

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