Ragamuffin Coffee Roasters

Ethiopia Kayon Mountain

Location: Newbury Park, California

Origin: Guji Zone, Oromia Region, southern Ethiopia

Roast: Medium-Light

Est. Price: $19.00/12 ounces

Review Date: February 2017

Agtron: 54/74

Aroma: 9

Acidity: 8

Body: 8

Flavor: 9

Aftertaste: 8

Blind Assessment:

Sweetly pungent, fruit-forward. Dried raspberry, baker’s chocolate, fruit brandy, candied violet, fragrant sandalwood in aroma and cup. Round, fruit-toned acidity; crisp, satiny mouthfeel. The finish consolidates around rich-toned cocoa and sweet violet notes.


Produced by Ato Esmael and his family at their estate farm in the Guji Zone, one of several areas in southern Ethiopia that produce distinctive coffees from traditional varieties of Arabica long grown there. This is a “natural” or dry-processed coffee, 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. This coffee tied for the third-highest rating in a cupping of coffees from roasting companies five-years-old or younger for Coffee Review‘s February 2017 tasting report. Ragamuffin Coffee Roasters, co-founded by roaster Shawn Pritchett in 2014 in a home garage, is now a brick-and-mortar roastery in Newbury Park, California. Visit www.ragamuffinroasters.com for more information.

The Bottom Line: A cocoa-and fruit-toned natural-processed Ethiopia with a pleasantly brandy-toned hint of sweet ferment.

This review originally appeared in the February, 2017 tasting report: New Roasting Companies Carry the Third-Wave Torch

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