- Oct '17 - Feb '18
Ethiopia Guji Grade 1 Shakiso Natural 2018
- UPS Flat
- 65lb Freshness
- Packed & Sealed
Our Guji Grade 1 Shakiso Natural comes from Kayon Mountain Coffee Farm in the Shakiso district in the Guji Zone, about 530 km from Addis Ababa. The farm is owned by families that were born and raised in the area and have 30 years of coffee experience. In the last several years Kayon Mountain Coffee Farm has focused on increasing the quality. The farm has been gaining recognition and winning awards for their outstanding coffees.
The Kayon Mountain Coffee Farm enjoys ideal growing conditions. The farm lives in the shadows of evergreens that provide a multi-canopy structure. The Shakiso regions' volcanic soil is bursting with nutrients, creating a deep red and brown top-layer of soil. And, the regions' high altitude, bi-modal rainfall pattern and dry weather allow coffee cherries to develop slowly. In addition to coffee Kanyon Mountain grows cabbages and many varieties of plants that help to maintain soil fertility.
Region Guji, Oromia
Kayon Mountain Coffee Farm
Oct '17 - Feb '18
Ratings & Reviews
"A solid Cup"
Received 11/20/2018. Roasted to just 205 C, but over 18 minutes approaching first crack at around 10 minutes. I used a 1.4 lb Sonofresco brand Propane fired "Profile" roaster. I used my own setting which stretches out the heating of the bean to delay first crack. The beans expanded in size , lost some weight ( I have not checked loss by weight yet with a scale)The size roasted is about 1 1/3 larger than the green bean. Aroma at this roast is more a vanilla-floral scent with a hint of cardamon. I call the body "full" , the flavor is NOT blueberry in note as suggested , but pleasingly more complex.
Good as Full City ++ or Vienna Roast
For my second Attempt at roasting this bean I put a kilo of the beans in my 2.2 lb Sonofresco Fluid bed roaster and let 'er rip on the "5" or default setting. I did not pay attention and when I finally did, I had a chaff fire. But , I got the heat to first crack, and then Maillard reaction where the beans started to crack and cook on their own . So the roaster must have reached 210 C. I ended up with a dark roast as I had to cool down the beans manually. I did not mean to burn off the fruity overtones, yet the cup turned out pretty smooth over the past few days. I sampled as soon as the beans had cooled and came away with a full mouth feel, not acidy, rich in its "Horn of Africa" roots. I did not use a fan to cool the beans , so the Maillard reaction took about 5 minutes to stop, and it was about 10 minutes until I could safely handle the beans.
Third Time is the charm!
Third time the Charm. I roasted this bean again in a Sonofresco brand gas - fired fluid bed roaster. This time at setting 6 "d" or one above default (5d). I roasted until first crack ( 196'c ) waited 30 seconds-cut the gas off at 205-7 c and waited for the roaster to finish the cycle. Voila'! The roast is cinnamon colored when ground. I served a 14 g bean to 210 g water (chemex) water at 95 c. Blueberry! the nose is pronounced , palate subdued. The green beans should note blueberry when bag is first opened. Lots of chaff released in roast process.
Emaculatly processed natural Ethiopian
by Collage Coffee
This is probably one of the cleanest natural Ethiopians I've ever had, and maybe one of the most complex. We are roasting it to about a half City (usually the probe reads 404). It's pretty forgiving on how to develope it, but we are really liking it at 21%!
<br>Please keep these coming!