Organic Etiopien, Kayon Moutain

85,00 DKK280,00 DKK

Dark chocolate, peach and plums.

Balanced coffee, smooth mouthfeel with less acidity.

Very bodied coffee and suitable for both espresso and black brew.

Ryd
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Just another amazing coffee from one of my favorit areas in Ethiopia – Shikaso district. Their coffees has an extreme high quality – and I dont think I have taste any bad standing coffees from this area until now.

I just get amazed every time I cup coffees from this area.

Kayon Mountain coffee farm is established in 2012 in Odd Shakiso District in the zone of Guji – at the Orimia region.

The coffee is organic and the berries has been dried for 15-20 days on african beds. The soil is sandy and Clay.

 

Variety 100 % Heirloom Typica.
Processing Washed/unwashed
Land/Region Ethiopia, Odo Shakiso (Guji)
Farm plantation owned by Kayo
Altitude 1900-2200 masl
Cupping Score 89
Roast Master, Quality cupper & Barista Søren Stiller Markussen

 

 

 

Mængde / Amount

250 gram, 500 gram, 1000 gram

Variant

Black Coffee / Whole beans, Espresso / Whole beans, Black coffee grinded for French Press, Black coffee grinded for filter

Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew. I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands. 1 step: Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter". 2 step: Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right? Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time. 3 step: building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises. Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Virsa versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water.  
Dosering 20 g dobb shot
Ekstraktion 27-29 sek
Vægt i væske 38 g.
Ekstraktion rate  20/38= 0,54%
The dose is calculated using a 20g porta filter Min dose 19g/Max dose 21 g. pr dobb espresso.