Ethiopia - CLEARANCE DATED

Description

Roast Level: Medium Light Roast

Tasting Notes: Berry - Lingering Finish

In the Guji Zone of the Shakiso District, Kayon Mountain Farm rises from 1,900 to 2,200 meters. The farm grows heirloom Typica trees under organic, EU NOP & JAS, and Café Practice certifications. After harvest, cherries are machine pulped and fermented for 24 to 36 hours. The beans are then dried on African beds for 12 to 20 days. Kayon Mountain Farm keeps one washing station and one dry huller in the Shakiso District and has a sister company in the Guji/Kercha District, with two washing stations and a dry huller. All stations and hullers are committed to exporting traceable coffee.

Coffee Details

Origin: Guji, Oromia

Altitude: 1900-2200 MASL

Varietal: Typica

Process: Natural, Dried on Raised Beds

Ethiopia is perhaps one of the best known coffee growing countries and rightly so as it is the genetic birthplace of the coffee tree. Ethiopian coffee shares a medium to full body, bright acidity, floral aroma and notes of berries and wine.

This natural-processed lot from Kayon Mountain Farm in Ethiopia's Guji region presents the signature profile of natural processing—dried on raised beds to concentrate fruit-forward character. Grown at 1900–2200 meters altitude on volcanic soils characteristic of Oromia, the coffee showcases Typica varietal expression through berry notes and a lingering finish. Natural-processed coffees tend toward heavier fruit and body development, qualities reflected here by Cuvee Coffee's tasting impressions. This clearance offering represents an accessible entry to Ethiopian naturals, where altitude and drying method work together to build complexity and persistence in the cup.