Kejekata

Description

Bonga Red Mountain, Kejekata

In the Bonga Forest, a distinction is made between 43 individual wild coffee sites, which have evocative names such as Kejekata, Yeyibito or Zingaj. These provenances are often named after the nearest village, but it also happens that a long-established tribe was the inspiration for the naming. Currently, 20 of these 43 cooperatives are organic and fair trade certified; The coffee that Original Food imports from the Kaffa region comes from them.

With every harvest or every delivery of green coffee, we taste the green coffee together with an experienced Swiss master roaster and then determine which coffee is best suited for which roasting depth. There can definitely be shifts from harvest to harvest, so that a coffee is roasted as a dark espresso one year, which was roasted lighter the year before.

Basically, the Bonga Red Mountain, WILD COFFEE COLLECTION includes three coffees, which are roasted to different degrees: as ” Café Crème “, as ” light espresso ” and as ” dark espresso “.

For the current harvest, the choice fell on coffees from provenances that are currently available in the WILD COFFEE COLLECTION. The individually perfect depth of roasting for the different layers was determined in numerous passes, whereby aroma, fruitiness and fullness are optimally emphasized and the exquisite flavors of each layer can be experienced purely and unadulterated.

Intensely dark roasted , the Kejekata impresses with its full and lasting espresso character. It has a strong body and a pronounced spiciness with a fine hazelnut note. As a specialty, slowly and gently roasted individually and in small batches at a traditional manufactory roastery in the Rhineland.