Story
Ethiopia Taaroo offers a captivating cup of coffee with a star jasmine, blueberry, gardenia, flame grape, and sweet spice blend. This aromatic and visually appealing beverage is both inviting and unique.
Kayon Mountain, a family-owned farm nestled in the Shakiso district of Ethiopia’s southern Guji Zone, is the source of this exceptional coffee. The farm, operated by Ismael Hassen, spans the border between the neighboring towns of Taaroo and Sewana. After carefully evaluating multiple samples from Taaroo and Sewana, the farm selected a lot from the Taaroo side, sourced from nearby smallholders. This lot stands out for its distinctive floral and tea-like cup profile, characteristic of coffees from the Guji region.
Kayon Mountain takes pride in its self-sustaining operations. The farm manages its own wet and dry milling processes, overseeing all post-harvest processing and quality control. They cultivate regional Ethiopian varieties that originate from wild western forest stock. This particular lot undergoes a thorough washing process. The cherries are depulped, fermented in water for 24 to 36 hours to remove mucilage, and then dried on raised beds. The result is a green coffee with uniform screen size and minimal defects after milling and hand sorting.
Ethiopia Taaroo
Ethiopia Taaroo
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Characteristics
Light
Silky
Bright
Jasmine, Blueberry, Gardenia, Flame Grape, and Sweet Spice
Ismael Hassen
1,900 - 2,200 MASL
Heirloom
Washed
Shakiso District of Ethiopia’s Southern Guji Zone
Story
Ethiopia Taaroo offers a captivating cup of coffee with a star jasmine, blueberry, gardenia, flame grape, and sweet spice blend. This aromatic and visually appealing beverage is both inviting and unique.
Kayon Mountain, a family-owned farm nestled in the Shakiso district of Ethiopia’s southern Guji Zone, is the source of this exceptional coffee. The farm, operated by Ismael Hassen, spans the border between the neighboring towns of Taaroo and Sewana. After carefully evaluating multiple samples from Taaroo and Sewana, the farm selected a lot from the Taaroo side, sourced from nearby smallholders. This lot stands out for its distinctive floral and tea-like cup profile, characteristic of coffees from the Guji region.
Kayon Mountain takes pride in its self-sustaining operations. The farm manages its own wet and dry milling processes, overseeing all post-harvest processing and quality control. They cultivate regional Ethiopian varieties that originate from wild western forest stock. This particular lot undergoes a thorough washing process. The cherries are depulped, fermented in water for 24 to 36 hours to remove mucilage, and then dried on raised beds. The result is a green coffee with uniform screen size and minimal defects after milling and hand sorting.
