We are excited to bring in this natural processed coffee from the Taro Washing Station in the Guji Zone of Ethiopia. Kayon Mountain sings with intense strawberry sweetness, and a satisfying caramel finish. Wonderful as a sweet and complex morning brew, refreshing iced coffee, or intense espresso.
Taro washing station has its own dry mill with capacity to produce 15 bags of parchment coffee per hour. Members hand-sort cherry, removing unripe and overripe cherries before sending them into flotation tanks where they’re covered in water. Any cherries that float (an indicator they’re unripe) are removed. This is a natural processed coffee (often called “sundried” in Ethiopia), so instead of removing the fruit and drying in parchment, whole, ripe cherries are then dried in the sunshine on raised drying beds for about 15–18 days depending on the weather conditions.
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