Natural-process Ethiopian coffee from Kayon Mountain Coffee Farm in Shakiso East, Guji region at 1900-2200 meters altitude. Cultivated using heirloom varieties on an organic-certified farm with shade-grown practices. Sun-dried on raised beds for up to 22 days. Flavor profile features berry, cola, and jasmine notes with a rich body and pronounced sweetness.
Founded by a Seattle native who honed his craft in Melbourne, Australia, Stamp Act Coffee brings an international perspective to roasting. The focus is on sourcing high-quality, traceable coffees and roasting them with a light touch to highlight their natural sweetness and complexity.
