From Our Cupping Lab:
The Kayon Mountain is a returning favorite, boasting a big fudge note on the front, it winds down with a white grape acidity and finishes with a deep plum note. As a naturally processed coffee, it characteristically has rich and deep fruit notes while also having decent complexity. Naturally processed coffees’ are usually delivered the day they are harvested to begin the drying process. They are then spread on drying beds and rotated around constantly over the course of the 8-25 days drying period.
Flavor Notes:
fudge, white grape, plum
Altitude: 1900-2200m
Varietal: heirloom
Region: Guji
Process: Natural
