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【お得!500g】エチオピア / KAYON MOUNTAIN Natural

¥ 5,080

◼︎ エチオピア / KAYON MOUNTAIN NATURAL

<テイスティングノート>
ぶどう、チョコレート、ラベンダー

500ヘクタールの敷地に約300ヘクタールのコーヒー畑を持つカイヨンマウンテンコーヒー農園は、2012年からイスマエル・ハッセン・アレド氏とその家族が所有・運営しています。首都アディスアベバから南に510kmのオロミア州グジ地方シャキソ地区にあります。イスマエル氏は25人の正社員と300人の季節労働者のスタッフを管理し、無料の送迎サービスを提供しているほか、地域に学校や事務所を建設するための資金援助も行っています。近くに鉱山あるため季節労働者が毎年農園で働いてくれるよう高い賃金を支払っています。カイヨンマウンテン農園にはアカシアなどの木陰に苗床を持っています。コーヒーを保護し、堆肥を作り与える役目があります。イスマエル氏は農園の管理だけでなく、収穫や精製にも細心の注意を払っています。ナチュラルプロセスのコーヒーは収穫したコーヒーチェリーを洗浄、選別後に天候にも左右されますが、12日から20日間ベッドで乾燥させます。

地域: エチオピア オロミア州 グジ地方 シャキソ地区

生産者: イスマエル・ハッセン・アレド

標高: 1,900–2,200m
品種: 74110, 74112
精製: ナチュラル

内容量:500g
*フィルターロースト(ドリップコーヒー向きの焙煎です)

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◼︎ Ethiopia / Kayon Mountain Natural
  <Tasting Notes> Grape, Chocolate, Lavendar

The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages—Taro and Sewana—located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia.

Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year.

Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property.

Washed coffees are picked ripe and dupulped the same day. They are fermented for 24–36 hours, weather-dependent, and then dried on raised beds. Natural coffees are picked, rinsed and sorted, and moved to the drying beds. In both cases, the drying can take between 12–20 days, also depending on the weather.

ORIGIN: Ethiopia
REGION: Shakiso, East Guji, Oromia
PRODUCER: Ismael Hassen Aredo
ALTITUDE: 1,900 - 2,200m

CULTIVAR: 74110, 74112
PROCESS: Natural

Net weight: 500g
*Roasted for FILTER.

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