Super fruity and clean. Tropical fruits, berries with a thick syrupy body.
Yes it's true. I love natural Ethiopians. They're unique and the first time you taste a good one that is well roasted it makes you stop in your tracks. I had my 'Yirgacheffe' moment a few years back with a natural Guji Shakiso roasted by Andy Tucker then of Clifton Coffee. Of course Yirgacheffe is a another sub-region of SIdamo I know but the sentiment is the same. When they're good these naturals exhibit clean super fruit flavours with identifiable florals to boot.
This Kayon Mountain should rock your boat.
Kayon Mountain Farm is a privately owned and run farm, the farm is owned by Ismal Hassan. Previously farms like this, of this size were unheard of but some years ago the laws in Ethiopia changed and allowed for farms of 50 ha or more to market and sell their coffees directly for export.
Private farms at this size are still not common in Ethiopia. And it's even better when the owners are progressive and committed to do what it takes to produce great quality.
The farm is in the Shakiso area of Guji and in the Kabele, Tarro. It was established as a private farm by Ismal Hassan in 2009 and covers 200 hectares of land. It is managed by Mr Workineh, who monitors all aspects of the cherry processing and sorting to ensure the production is reaching the best quality possible. They also grow improved varieties from the research institute, 72110, 74158 and 74165. In addition they separate the production into different lots based on time of the harvest, each of the lots is 150 bags of parchment and once milled 100 bags of green. This particular lot sourced by our partners Nordic Approach is Lot 3.
The cherries are floated before they go in to production so they can remove floaters (unripes).
They have about 200 drying tables on the farm, meaning they have a good amount of drying space and room for adjusting the layers according to different methods and preparation. One table can have a maximum of 600 kg of parchment. The temperature can be relatively low, and they give the coffees up to 8 hours with sun pr day. Drying takes from 13- 20 days, depending on the temperature and of course whether the coffee is being washed or naturally processed They have to assigned people for each table constantly moving and sorting the parchment on the tables. When drying the natural coffees they use shade nets to cover the cherry during the hottest parts of the day.
Organic production is widespread in Ethiopia, where in many countries this is completely unviable. Some suggest it is the diversity afforded by the forest-growing environment that slows the spread of disease, but it is safe to say there are many contributing factors to the uniqueness of Ethiopian coffee, from the growing systems to the diversity of varieties.
One of the frequent questions we get asked is if the coffee we buy is ethically sourced. Here's a little statement by our sourcing partner Nordic Approach which explains their approach.
"We are generally trying to source beautiful coffees by building projects and buying programs with our producers and suppliers. We do this through active groundwork at origin. You will see that in the producer profile for many of our coffees. These relationships have to be developed over time in cooperation with the farmers, producers, wet-mill owners, cooperatives and exporters. We have a clear vision of how we want to work and what coffees we are looking for -- we are very strict on quality control and our coffee selection. If you expect producers to invest in quality, then the normal commercial coffee prices are way too low. The proof is in the cup, and we will always pay good premiums to the growers and suppliers for great coffees. We see this as a three-way partnership: between the producer, Nordic Approach, and the roasters. Everyone has to benefit over time if it is to work and be sustainable"