Enjoy the Trá coffee we use in the deli at home. To make Dvir’s mud coffee add a heaped teaspoon of ground coffee beans to a small heatproof glass, pour in boiling hot water and stir. Add sugar and milk to taste. Wait until grinds sink to the bottom of the glass (some tapping helps). Drink without drinking the grinds at the bottom!
Trá’s Ethiopian bean is sourced from the Kayon Mountain Coffee Farm which was established in 2012 with the aim of producing top quality coffee in a socially and environmentally responsible manner. The farm is situated in the southern part of Ethiopia in the Oromia region, Guji Zone which is about 320 miles from the capital city, Addis Ababa. The farm is privately owned by Ato Esmael and his family.
Guji is a recent addition to the range of beautiful coffees being exported from Ethiopia. Historically it has been exported as a Sidamo type, but after many years of lobbying, the Ethiopian government has granted Guji its own geographical distinction. While the cup profile is quite similar to Sidamo coffees, some people feel that there is a “little something special” in the terroir of Guji.
Organic processes are used on the farm with animal dung being the main source of fertilizer. The natural process at Kayon involves meticulous cherry selection and hand sorting prior to drying. Drying is done on raised beds for between 14 and 28 days, depending on the weather. The coffee is turned regularly during this time to ensure it remains free of mould and over- fermentation.