Whole Bean Coffee

Shakiso Kayon Mountain – Ethiopia – Windmill Coffee Roasters

Andrew Pautler

Coffee Details

  • Coffee Name
    Shakiso Kayon Mountain
  • Roaster
    Windmill Coffee Roasters
  • Roaster Location
    Ames, Iowa
  • Estimated Price
    $14.50 / 12 oz
  • Flavor Notes
    Tropical fruit, chocolate, floral, berry, smooth
  • Process
    Natural
  • Varieties
    Heirloom
  • Country
    Ethiopia
  • Region
    Shakiso
  • Elevation
    2200 MASL
  • Roast
    Light
  • Review Brew Method
    v60, espresso, French Press
  • Roast Date
    July 23, 2019
  • Review Date
    August 10, 2019

Coffee Scoring

9.1
Aroma
9 / 10
Body
8 / 10
Flavor
10 / 10
Acidity/Brightness
10 / 10
Balance
9 / 10
Sweetness
10 / 10
Cleanliness
9 / 10
Aftertaste
8.5 / 10
Complexity
8 / 10
Flexibility
9 / 10
Pros
  • Mouth-watering acidity
  • Strong berry flavor notes
  • Perfect summer drink with Japanese Iced Cold Brew

Cons
  • Body a bit on the thin side

Shakiso Kayon Mountain from Windmill Coffee Roasters is a hit from beginning to end. The experience begins with an incredibly intense, sweet fragrance of tropical fruit and berry. As I began to drink the coffee, the flavor notes of papaya and blueberry were immediately identifiable. I did not pick up any floral notes, but it could be that the fruit notes simply overpowered any floral notes present.

The two other attributes that hit me right from the beginning were the acidity and sweetness. Each sip is bursting with mouth-watering acidity and a chocolatey sweetness that compliments the fruit notes incredibly well. At the end of each sip, there was a crisp finish with a lingering acidity on the sides of my tongue.

The word I would use to describe this coffee is intense. Intense flavor notes, intense brightness, intense sweetness. Even with all of the intensity though, the coffee was incredibly clean and balanced. The only fault I really found in the coffee was the body that bordered on being a bit too thin (though a thinner body is more common in light-roasted, naturally-processed African coffees).

I tried the coffee as a v60 pour over, espresso and Japanese iced cold brew—it excelled in all of them. The pour over is the most traditional way I would enjoy a coffee like this, but I was very impressed with how the flavor notes, acidity and sweetness all came through in the other methods as well.

The Bottom Line

This has been one of the best naturally processed Ethiopian coffees I have had in a while. The fruit notes were stunning and it was an incredible drinking experience from start to finish. If you enjoy light roasted, fruit-forward African coffees, this is one you have to try.

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