SUGAR MOUNTAIN (ETA NOV)
Sugar Mountain is our dedicated home to coffees that use experimental and innovative processing methods. Rather than simply being washed or natural, producers and washing stations are using new techniques. For example, low oxygen or anerobic, in which fresh cherries ferment in sealed barrels. By using a one-way valve, oxygen exits and cultivates an environment rich in yeast and sugar interactions. The resulting cups are often wildly tropical and will emphasis fruit-forward and deep funky notes.
Sugar Mountain sometimes too features co-ferments, in which cherries are selectively mixed with other fruit or flavour elements, changing the sensory profile. Or it could be carbonic maceration! Or even lactic washed processing? These are the types of preparations that have you asking: what is this drink? And as Neil Young says in Sugar Mountain, "ain't it funny how you feel, when you're finding' out it's real?"
ORIGIN:
Every year we bring in Ismeal Hassen Aredo's coffee for In the Sun but this year are also showcasing Kayon Mountain in Sugar Mountain! Ismael Hassen Aredo, along with several shareholder families, own and operate Kayon Mountain Farm. It crosses two villages, Taro and Sweana,residents traditionally worked in a local mine. When Ismeal and these families started the farm back in 2012, it meant the creation of numerous permanent positions and seasonal jobs. By focusing on worker's quality of life with free transportation, financial support for local schools, and much higher wages than those at the mine, the farm has become a central part of the local landscape. Kayon also has numerous environmental mandates, including indigenous tree protection, natural compost fertilization, and highly controlled on-site processing.
The fermentation for this lot took 7 days until the pH level dropped to 3.8. The tanks were placed in concrete water baths to maintain a constant temperature between 15 and 18 degrees Celsius and to keep the fermentation very slow and controlled.
FLAVOUR:
Kayon Mountain's natural is a perennial favourite on our menu because delivers so much sweet and bright berry flavours. The low oxygen preparation on this special lot intensifies these notes, amplifying the berry notes with the punch of a wild strawberry. While the fermentation also adds a whole new set of notes with a sticky and boozy almond note that is close to amaretto mingling alongside a punchy sour candy flavour, think fuzzy peaches!
Light-Medium.
Wild Strawberries, Amaretto & Fuzzy Peaches.
REGION:
Shakiso, Guji, Oromia.
FARM:
VARIETY:
Local Landraces.
ELEVATION:
1900-2200m.
PROCESS:
Anaerobic Natural.
IMPORTER:
Sally at Cafe Imports.
FOB PRICING:
$6.03 USD per Kilogram.
(This is the price before transport costs including shipping, brokerage, etc.)
YEARS PARTNERED:
This is our seventh harvest with Kayon Mountain (2019-2026)