Honey sweetness at the forefront of City/City+, along with accent notes of dried ginger, lemon balm herb, apple, ginger tea, and light jasmine flower aroma. A delicate, clean, and clear cup profile at City to City+.
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-dried|
|Arrival date||August 2018 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Heirloom Cultivars|
|Appearance||.4 d/300gr, 16-18 Screen|
|Roast Recommendations||City to City+, keep it light|
You may remember the Kayon Mountain name from last year's Ethiopian coffee lineup. Kayon Mountain farm is owned and operated by the family of Ismael Hassen, located in the southern Guji zone of Shakiso. The farm is split into two sections, each geagraphically plotted on neighboring towns of Taaroo and Sewana, divided by the invisible border between them. This lot is called Taaroo as it is pulled from the Taaroo side, and also from small holder farmers from Taaroo town. We cupped several different "Taaroo" and "Sewana" samples in order to arrive at this particular lot (we'll launch Sewana very soon), and the cup profile has a sort of floral/tea cup profile that we think is unique to coffees from the Guji Zone. 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 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. I found the coffee screen size to be very uniform, and with very few partial quaker beans that made it through the dry milling and hand sorting processes.
Like our initial offer from Kayon, berry and spice notes dot the dry fragrance, and stand out against a toasted sugar sweet smell. City roasts have honey-sweet aromatics when adding hot water, with a butterscotch candy floral accent. Brewing a City roast level pushes honey sweetness to the forefront, along with accent notes of dried ginger, and lemon balm herb. Floral characteristics are subdued in comparison to Lot 1, but are still impressed upon the cup in City and City+ roasts. A light jasmine flower note and heady floral honey sweetness highlight the aroma and finish. Fruit notes are muted when the coffee is hot, but become more apparent as the cup cools, and flavors of apple and ginger tea are notable. This is a light bodied coffee, somewhat delicate in the recommended roast range (City to City+), and perceived acidity is like green apple, slightly tart but underscored by lasting sweetness.