Nordic Roast
Nordic Roast
We are very happy and proud to share this coffee with you. When you find the nuances of late summer bilberries and mature red gooseberries in this naturally processed coffee bean you might guess why this coffee proudly carries its name.
A Nordic roast usually refers to a lighter roasted coffee bean that tends to be quite acidic. In order to find a balance between sweetness and acidity for our Nordic roast, some shenanigans were made and the result surprised even us. A beautifully balanced coffee with a smooth mouthfeel and a Stockfors Coffee Roasters twist.
220g
The Bean
Organic Natural
Origin: Ethiopia
Region: Shakiso, East Guji and Oromia
Variety: Bourbon, Typica
Farm: Kayon Mountain Farm
Altitude: 1900–2200 mas
Proc. Method: Natural
Harvest Schedule: November–January
The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages—Taro and Sewana—located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia.
Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year.
Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property.
Washed coffees are picked ripe and dupulped the same day. They are fermented for 24–36 hours, weather-dependent, and then dried on raised beds. Natural coffees are picked, rinsed and sorted, and moved to the drying beds. In both cases, the drying can take between 12–20 days, also depending on the weather.