Ethiopia Kayon Mountain
|Roaster Location:||Putnam, Connecticut|
|Coffee Origin:||Odo Shakiso District, Guji Zone, Oromia region, southern Ethiopia|
|Est. Price:||$16.95/12 ounces|
|Review Date:||November 2018|
|Acidity /Structure :||8|
Blind Assessment: Delicately sweet-tart, cocoa-toned. Roasted cacao nib, lemon zest, narcissus, mango, frankincense in aroma and cup. Intricately sweet, high-toned, with bright, juicy acidity; lush, syrupy mouthfeel. The richly sweet finish consolidates to cocoa-toned mango supported by notes of frankincense.
Notes: Produced by Ato Esmael and his friends and family at their estate farm in the Guji Zone of southern Ethiopia. Certified organic and produced from distinctive, largely indigenous varieties of Arabica long grown in the region. Processed by the dry or “natural” method, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees. Named after the cofounders’ son, Ben, Ben’s Beans prides itself on ethical sourcing, as well as in donating a portion of proceeds to charities in the coffee-producing regions they work with. Visit www.bensbeans.org for more information.
The Bottom Line : A classic natural-processed Ethiopia cup: balanced, driven by fruit and floral tones, with an elegant cocoa throughline.