Kayon natural is brimming with fruited notes of raspberry, blackberry, blueberry, dried tamarind and cherry, and a honeysuckle aroma. I'd be remiss if I didn't mention cocoa powder too, the level of which is determined by roast degree. City to Full City+. Good for espresso.
|Processing||Dry Process (Natural)|
|Drying Method||Raised Bed Sun-dried|
|Arrival date||September 2018 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Heirloom Varietals|
|Appearance||.6 d/300gr, 15 - 17 Screen|
|Roast Recommendations||City to City+|
|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. Look for that version of this delicious coffee in the coming weeks.
A big fragrance of wild berry smells burst from the ground coffee of light to middle roasts, with an herbal rue sweetness, and bittersweet chocolate with a bit more roast development. One of my roasts hit the beginnings of 2nd snaps, and the bittersweetness was intense, and interspersed with dried dark fruit smells at much lower volume. A slight floral aroma accents the wet grounds, and running a spoon through the crust releases a sticky mix of dark caramel topping and berry jam smells, with rustic undertones of palm sugar and ripe fruits. City and City+ roasts brew very well, with fruited notes of raspberry, blackberry, blueberry and more, and dried fruited flavors seemingly coated in a light smattering of dark cocoa powder. As the cup cools off a bit, top notes of dried tamarind, cherry, and a honeysuckle aroma grace the cup. Fruited acidic impressions windsthrough the complex profile and come off like fresh blueberries or red apple. My Full City+ showed persistent bittersweetness, which after the temp is a drinkable level, still leaves plenty of room for top notes such as cooked dark fruit, coconut water, and anise spice. Once again, this Kayon rates very high in terms of complexity, and is every much a "fruit bomb" as any natural Ethiopian we've had this season. Definitely worth trying as espresso if you like heavy fruit and bittersweetness in your shot.