Ethiopia Dry Process Shakiso Kayon

Wild berry, maple sugar, caramel, citrus accents, ripe cranberry, tamarind, hibiscus tea, and flame grape. Incredibly complex cup! City to Full City. Great Ethiopia espresso.
Out of stock
92
  • Process Method Dry Process
  • Cultivar Heirloom Types
  • Farm Gate No
Region Africa
Processing Dry Process (Natural)
Drying Method Raised Bed Sun-dried
Arrival date Sep 12 2016
Lot size 100bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Cultivar Detail Heirloom Varietals
Grade 1
Appearance .6 d/300gr, 15 - 17 Screen
Roast Recommendations City to Full City+
Weight 1 LB
Recommended for Espresso Yes
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. It's a distinct coffee from Yirga Cheffe, and Sidamo. Geographically, culturally, and in terms of cup flavors, these southern coffees have a different flavor profile while maintaining the same general characteristics; citrus and floral accents, a lively cup character. Kayon Mountain farm is family owned and operated, which allows them to 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 plants of western Ethiopia, to Harar in the East and to the southern districts like Guji. This particular lot was dry-processed (or "natural") lot from this farm, where the whole cherry is simply laid out to dry for about 1 month after being harvested. We also have a wet-processed lot from Kayon, 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. Try them both and find out for yourself! You can hop over the the wet-processed review HERE.
A big fragrance of wild berry smells, burst from the ground coffee of light to middle roasts, with an herbal rue sweetness, a subtle floral impression. At Full City, bittersweet Dutch cocoa powder comes into play, along with an aromatic culmination that reminded me of blueberry pancakes - sweet pancake dough, maple syrup, and blueberries. The florals sensed in the ground coffee gain potency after adding hot water. The wet crust shows characteristics of burned caramel topping (ala creme br_l©e) with berry compote and candied citrus accents providing sharp contrast. City and City+ roasts brew very well, with fruited notes of ripe cranberry and raspberry, flame grape, and an undercurrent of maple-sugar sweetness. The flavor profile only seems to expand as the temperature drops, with notes of hibiscus tea, tamarind candy, cane juice, and red cherry coming to mind. Our City+ roast showed a cocoa/roast tone side as well, along with a ruby red grapefruit note. Body is very thick, and you can develop quite a bit of chocolate with roast development without obfuscating fruit tones, making this a great accent coffee for a blend (either espresso or drip).