Mundayo Boozy

Mundayo Boozy - Omni roast. The coffee is full of fruity freshness and florality. It is the successor to the popular Konga Natural and plays a similar octave, only a semitone higher.

Mundayo Boozy gets its boozynes from the espresso preparation: With proper extraction, aromas of ripe, cooked peach end up in the cup, with a sweet and creamy body.

When prepared using a filter, the coffee is surprisingly floral and straightforwardly tangy.

This is what's inside:

100% Ethiopia Mundayo

Producer: Smallholder Farms
cultivation altitude: 2100m
Variety: Heirloom
Process: natural

We recommend the following extraction:

Single :

Dose in: 18.5g
Shot out: 45g
Time: 27 sec.

Milk-based:

Dose in: 19.8g
Shot out: 42g
Time: 27 sec.

Located in the West Arsi Zone of Oromia Region, Mundayo Washing Station works with about 750 smallholder farmers in the region. Farmers deliver their cherries to the station where they are sorted using water. The process involves filling the cherries into waterways and skimming off any cherries that are floating on the water surface, either unripe, overripe or damaged.

They are then dried on dry beds for 21 days.

Coffee in Ethiopia is typically grown on very small plots of land by farmers who also grow other crops. Most small farmers deliver their coffee cherries to a nearby washing station where the coffee is further processed because they themselves lack the necessary infrastructure.

At these washing stations, coffee is collected from up to several hundred, sometimes even thousands of different farms and farmers.

This means that precise variety identification is usually not possible and traceability in Ethiopia is difficult. On the other hand, blends are often created that make a lot appear characteristic and complex.

Typically, farmers in this region do not have access to fertilizers or pesticides and therefore do not use them in coffee production.