Coffee Description
Mojo Coffee Chicago brings you its Superfino Collection. Guji is sourced from Kayon Mountain Farm which sits at an altitude of 1,900 to 2,200 meters. The farm grows heirloom Typica trees under organic certifications. Coffee cherries are natural-processed at the three wash stations and dried on raised beds. The result is a well-balanced coffee with sweet aromas.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light
Variety
Typica
Process
Natural
Elevation
1,900 - 2,200 masl
Region
Guji zone
About Kayon Mountain Farm of Ethiopia
Kayon Mountain farm grows heirloom Typica trees under organic, EU NOP & JAS, and Café Practice certifications. After harvest, cherries are naturally processed at three wash stations. The beans are then dried on raised beds for 12 to 20 days.
Guji zone, Ethiopia
Dr Mojo Coffee
We opened our doors to Chicago in 2017, excited to share our coffee culture. Founded in New Zealand in 2003 as a boutique roastery café by Steve and Julie Gianoutsos, Mojo Coffee is now one of New Zealand’s most experienced independent coffee roasters and café operators. Starting from humble beginnings, we’ve grown like a family, working with passionate individuals along the way. With years of coffee roasting experience, our master roasters source directly from farms, roast and blend for optimal aromas and flavors. We offer specialty coffee including single origins, a decaf single-origin and a selection of signature blends.
