Starbucks selected Ethiopia Kayonshan Manor introduction _ Eka Yongshan Manor Coffee beans delicious

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Recently, several new selected beans have been put on Starbucks, and Cayonshan Manor in Ethiopia is one of them. Today, Qianjie Coffee will introduce to you where this Cayong Mountain Manor in Ethiopia is, and is the coffee grown good?

Sun treatment of Kayon Farm in Shakesoka Yong Mountain Manor, Ethiopia

Introduction of Kayong Mountain Manor in Ethiopia

Kayon Mountain Farm is located in Shakiso, Guji, where the local people are known as "Guji Oromo", and coffee cultivation has always been an integral part of the highland culture of the area. This coffee is very different from the common Yegashifi or Sidamo; this coffee from the south is unique in geography, culture and flavor, but it also retains the common characteristics of African coffee: with citrus and floral flavors, the overall flavor is very lively. Kayon Mountain Farm is a family business, so coffee can be sold "directly". Most other small coffees obtain coffee trees from the Ethiopian government, so coffee beans must be sold and traded through the tightly regulated Ethiopian Commodity Exchange platform (ECX) (with the exception of cooperative members, but will not be discussed here). Kayon Mountain Farm has its own water washing and sun treatment facilities, and the processing, quality control and export preparation of raw beans after harvest are all done on the farm, and the coffee grown on the farm, like most Ethiopian farms, is a local species unique to the producing areas. Coffee trees derived from wild forests in western Ethiopia gradually spread to Haller in the east, and finally to small southern producing areas such as Guji. This special batch of coffee is treated in the sun, and the cherry coffee is harvested and the whole fruit is dried in the sun for about a month.

Cup test result

Intense aromas of wild berries, especially in light to medium-roasted dried coffee, with vanilla sweetness and a hint of flowers. If the coffee is roasted all over the city, the Dutch bitter cocoa powder will be very prominent and have a strong aroma, reminiscent of blueberry muffins: sweet muffin dough, maple syrup, and lots of blueberries. After the coffee powder is injected into hot water, the floral aroma becomes more and more obvious, with the flavor of heated caramel (caramel cream), sugar boiled berries and sugar-stained citrus, in sharp contrast. City-roasted coffee baked all over the city is perfect for handcuffs, with fruity aromas ripe into raspberries, plums and seedless grapes, with a hint of maple sugar. After the coffee is cooled, the flavor becomes more rich and varied, reminiscent of Luoshen scented tea, tamarind sugar, Sugar cane juice, and red cherries. Slightly deeper roasting in the city will bring out the cocoa or roasted flavor of coffee, as well as a hint of ruby grapefruit aroma. The coffee itself is very mellow, and the deeper the roast, the more you can taste chocolate, but it will not detract from the fruit flavor of the coffee, so this coffee is very suitable for mixed beans (either Italian concentrate or dripping).

Rating: 92

Raw bean treatment: sun treatment

Coffee varieties: Ethiopian native species

Grade & appearance: grade 1 Screen. 4 ddeband 300 grgrgr17 grade

In 2012, a number of local families set up Kayong Mountain Farm, led by Ato Esmael and his family, out of their pursuit of life and their obsession with coffee. The farm is committed to producing better quality coffee in a sustainable manner.

Ato Esmael

The Kayong Mountain Farm is located in the Oromia area of the Guji producing area in southern Ethiopia.

In the past, Guji was listed as the producing area of Sidamo, but although the shape of Guji coffee beans is similar to Sidamo, it has its own unique style. After years of debate, the Ethiopian government has granted Guji producing areas a unique geographical distinction.

Treatment of coffee by washing

In 2015, Kayong Mountain Farm had its own washing station and dry sheller, so they could export coffee. Such coffee from a single farm is rare in Ethiopia.

The Kayong Mountain Farm covers an area of about 240 hectares and uses natural shade, covering more than half of the shade area. Animal manure is the main source of fertilizer.

Coffee berries

The harvest season is from October to January of the following year, when Ato employs more than 300 farmers to help with the harvest and processing.

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Coffee bean information

Producing area: African Ethiopian Guji producing area Oromia

Bean seed: Heirloom Ethiopia native species

Soil: Sandy clay soil

Processing method: washing method

Altitude: 1900 Murray 2100m

Acidity: higher alcohol: medium

Caption: Jasmine, sweet lemon, lavender and cherry cola

Harvest season: October to January

Match: lemon, nougat, almond cake etc.

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Card design

The design of the card is inspired by the vision of Kayong Mountain Manor: to produce high-quality coffee and share it with the world. The fluttering gold foil reflects the enthusiasm of coffee farmers. The dark part represents the shade trees used to improve the quality of coffee trees. The whole pattern on the coffee card is an abstract expression of Kayong Mountain Manor-a place that fills every corner of life with passion.

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Brewing and sharing

① Cupping

11g powder, Ditting7 grade grinding, water temperature 92 ℃, water quantity 200g, soaking 4min.

Caption: dry incense has obvious jasmine aromas, as well as lemon and caramel aromas. The sweet aroma of caramel is more obvious when it is wet. The whole cup has a relatively obvious lemon acid, cleaner, cherry cola, the sweetness of the tail rhyme is better.

② six cups Chemex

21g powder, Ditting8.5 grinding, water 340g, water temperature 94 ℃, water injection mode is five stages (55, 575, 70, 70, 70). The first stage starts at the beginning of water injection, the total time starts at 34 seconds, and the third to fifth stages begins at the end of the previous period of water. In the five-stage water injection, except for the central water injection in the fourth section, all the others are fine water flow and circular water injection.

Description: fragrant jasmine, lemon and cherry cola, smooth taste and long sweetness.

③ classic hand punch

20g powder, Ditting5.5 grade grinding, water 280g (50g ·230g), water temperature 94 ℃.

Description: obvious flower fragrance, bright and clean acidity, good sweetness.

④ V60+Lilydrip

20g powder, Ditting7.5 grade grinding, loading Lilydrip, (because the addition of Lilydrip will make the powder layer thinner, so the amount of powder is not recommended to be too small, and the injected water thickness also needs to be adjusted), water 300g, water temperature 94 ℃, five times water injection (50st, 70th, 60th, 60th and 60th), water injection, water injection in the same way as Chemex.

Caption: fragrant flowers, bright and clean acidity, obvious sweetness and long.

⑤ siphon

25g powder, Ditting5.5 grinding, 380g water, boiling time 1min 30s 45s, 90s vertical slow and uniform stirring twice, each time stirring 5 times.

Caption: the fragrance of the flowers is obvious, the acidity is clean and bright, and the layers are rich.

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