Bright & Winey Light Roast Seasonal Espresso

The Cup

This seasonal coffee from Kayon Mountain highlights the lush, fruit-forward character that defines Guji. From the first sip, rich notes of tawny port wine take the lead, bringing deep, jammy sweetness. As the cup opens, layers of ripe blackberry emerge, followed by a smooth vanilla finish that ties everything together. Meanwhile, the natural process adds a rounded body and gentle ferment character, all while preserving clarity and balance.

Because of its structure and sweetness, this coffee proves exceptionally versatile. It shines as an espresso, where syrupy texture and depth come forward. At the same time, it remains expressive and elegant as a pourover or Aeropress, allowing the fruit and vanilla notes to open up beautifully.

About The Coffee

This Grade 1, Organic Certified, natural-processed Arabica comes from Kayon Mountain Coffee Farm in the Guji zone of Ethiopia’s Oromia Region. Established in 2012, the farm set out to produce high-quality coffee while prioritizing social and environmental responsibility. Owned and operated by Ato Esmael and his family, the 240-hectare farm sits beneath a natural forest canopy in fertile sandy clay loam soil.

From October to February, members of nearby villages harvest the coffee by hand. After picking, the team carefully washes the cherries and removes lower-density beans. Next, they place the highest-quality cherries on raised beds, where they dry for 12 to 20 days. Throughout this process, workers regularly turn and hand-sort the coffee to ensure consistency and quality, resulting in a clean, expressive natural coffee.

Brewing Recipes

Espresso

Espresso forces hot water under high pressure through finely ground coffee, creating a concentrated shot topped with golden crema. As a result, this method emphasizes sweetness, structure, and mouthfeel. In addition to enjoying it on its own, espresso also forms the base for drinks like cappuccino, latte, and Canadiano.

Recipe

• 18g coffee in
• 28 seconds brew time
• 40g output

Check out the link for getting the best from your espresso!

Chemex

The Chemex uses thick paper filters and a slow pour to extract coffee with clarity and brightness. Consequently, this method produces a refined cup with delicate flavors and a clean, crisp finish. Moreover, it highlights the coffee’s winey fruit notes while maintaining balance and elegance.

Recipe

• 32g medium-ground coffee
• 500ml water at 200°F

Steps

1. Prime the filter with hot water, then add the grounds evenly.
2. Pour 70ml of water to saturate the grounds, stirring gently if needed.
3. Continue pouring the remaining water slowly, starting at the center and circling outward.

Hario V60 Pour Over

Pour over brewing allows precise control by slowly pouring hot water over the grounds. Compared to the Chemex, thinner filters create more body while still preserving clarity. As a result, this method brings out subtle complexity and layered fruit character.

Recipe

• 16.5g coffee ground on #7 (Baratza Vario)
• 280ml water at 200°F

Steps

1. Pour 60ml of water to saturate the grounds, then let bloom for 20 seconds.
2. Add the remaining water in a steady pour, starting at the center and circling outward.
3. Stir lightly to promote even extraction.

Coffee Origins

Ethiopia

Ethiopia, the birthplace of coffee, offers an extraordinary range of flavors shaped by diverse regions and microclimates. Known for floral aromas, vibrant fruit notes, and bright acidity, Ethiopian coffees consistently deliver complexity and elegance. As a result, they remain some of the most celebrated and expressive coffees in the world.

Flavour Note

Winey & Fruity Coffee

Winey & Fruity Coffee delivers bold sweetness, lively acidity, and layered fruit depth. Notes of berries and ripe fruit bring juiciness and vibrancy, while a clean structure keeps the cup balanced, expressive, and refreshing from start to finish.