Wesi

This lot comes from the Kayon Mountain team, known for producing standout coffees in Ethiopia’s southern Guji zone. Operated by Esmael Hassen and his family, Kayon oversees both their estate and wet mills in towns like Wesi. Perched at 2178 meters, the Wesi mill processes both washed and natural coffees with care and precision. This washed lot is hand-picked, fermented in traditional cement tanks, and dried on raised beds over two weeks. Early harvest cupping revealed its exceptional clarity and sweetness—hallmarks of the meticulous work led by mill manager Tariko and the dedicated team at Wesi.

Coffee to water ratio: 1:15 to 1:17

Notes of bright citrus, floral aromatics, peach scone, honey butter, black tea with lemon, bergamot, rose water, and gingerbread spice. Clean and sweet with excellent clarity at light roasts.