Ethiopia Kayon Mountain

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Ethiopia Kayon Mountain

from 16.00

STRAWBERRY & CHOCOLATE

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A NOTE FROM THE ROASTER
Man, if you know me, you know I love natural coffees from Ethiopia. They really seem to have a soul and this bad mamma jamma from Shakiso really delivers the goods. It’s everything I look for in a natural: sweet strawberry, blueberry, caramel, vanilla, and milk chocolate - but what really sets it a part is how immaculately clean it is. So pour a cup and crank up the track “Watermelon Man” from Herbie Hancock’s 1973 masterpiece Head Hunters – just don’t spill your coffee while you’re shakin’ your booty.   

Region: Guji, Oromia
Town: Shakiso
Farm: Kayon Mountain Coffee Farm
Elevation: 1900 – 2200 MASL
Process: grade 1 natural
Variety: heirloom
Harvest: 2018/2019


IMPORTER’S NOTES:
The Kayon Mountain Coffee Farm is owned by multiple families that have been born and raised around the experience of coffee. These shareholding members had mainly been supplying coffee to auction for the past 30 years until they started their farm in 2012. This farm boasts a 500 hecatare spread, of which half is planted in heirloom Typica coffee and the other land reserved for cabbage, and indigenous shade trees. By 2015, they had implemented washing stations and dry-hullers allowing them to start exporting their own coffees and now see an annual production of about 300 tonnes. The coffees see an average fermentation time of 24–36 hours, followed by an average drying time of 12–20 days. As for the future, Kayon Mountain plans to plant more coffee, improve the quality of their processing, and even begin leasing more land to expand their practice.

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ABOUT PERC COFFEE
Foxy Loxy Cafe and it's affiliates are proud to exclusively sell and serve locally roasted PERC Coffee. PERC Coffee searches the world for insanely awesome coffees. Sourcing seasonally ensures the coffee is always at the peak of its potential. They craft unique roast profiles to highlight each coffee’s natural wonders. Their passion and attention to detail extend beyond the roast. In everything they do, from seed to cup and every stop between, they are driven to deliver memorable experiences.

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