Micro-Lot Ethiopia Guji Shakiso Natural

Ethiopia.png
Untitled-3.jpg
Ethiopia.png
Untitled-3.jpg

Micro-Lot Ethiopia Guji Shakiso Natural

from 17.00

NOTES: Blueberry, Toffee, Grape, Honey

Continent: Africa

Country: Ethiopia

Region: Shakiso District, Guji Oromia

Varietal: Heirloom

Farm: Kanyon Mountain

Process: Natural

Altitude:  - 1900 - 2200 meters

Grade: 1

Certification: Direct Trade

Whole Bean or Ground:
Quantity:
Add To Cart

Origin Notes

The Kanyon Mountain Coffee Farm in the Shakiso district in the Guji Zone is owned by families born and raised in the area who have over 30 years of coffee growing experience. Focus over the last several years has been on improving quality and their effort shows. Kanyon Mountain Shakiso Natura, roasted by Black Oak Coffee Roasters in Ukiah California, won a silver medal in this years 2018 Golden Bean Roasting Competition.

The Kanyon Mountain Cofffee Farm is situated in an area with 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. (Information courtesy of Genuine Origin)

Current Offerings

We currently offer this coffee in 12-oz Full-Sized Bags in either whole bean, ground for filter or ground for espresso variants. 

Brewing Recommendations

Brewing Recommendations: We have had fantastic results with all three brewing techniques (Full Emersion, Drip, Press, and espresso).  For full emersion, we recommend brewing with a Clever and letting the grounds steep for four minutes before pouring.  In addition to V60 or Kalita, which we find amazing in the cup, we are giddy over the Chemex brew system and even loved it in standard machine drip.  For those who like a mix between traditional coffee and espresso we recommend pressing this coffee with an Aeropress using the reverse press method.  This coffee also makes a wild single-origin espresso.