Ethiopia

About This Coffee

This Ethiopian coffee is grown at Kayon Mountain Farm in the Guji Zone of the Shakiso District, Oromia, at altitudes ranging from 1,900 to 2,200 meters above sea level. The farm cultivates heirloom Typica varieties under organic, EU NOP & JAS, and Café Practice certifications. The coffee is naturally processed and dried on raised African beds for 12 to 20 days. It features berry tasting notes with a lingering finish, bright acidity, floral aroma, and medium to full body characteristic of Ethiopian coffees.

Origin

Guji (Ethiopia)

Flavor Notes

Berry

Roast Level

Medium Light

Processing

Natural

Typology

Arabica

Typica

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Cuvee Coffee

Navy veteran Mike McKim founded Cuvee Coffee in 1998, making it one of the oldest specialty roasters in Texas. McKim transitioned to full time roasting in 2006, and the Austin based roastery now operates on a 60 kilogram Giesen with capacity to scale well beyond its current output. Cuvee is widely credited with pioneering nitro cold brew, first serving it publicly at a Slow Food Austin event in August 2012 and becoming the first company in the world to can it in the fall of 2014. Direct trade sourcing underpins the operation, with farmers invited to visit the roastery and full transparency maintained through published contract documentation. The lineup spans single origins from Ethiopia, Colombia, and El Salvador alongside house blends like Karmadillo and Stella Cometa.

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