Slow dried on raised beds in Odo Shakiso. Mango, grapefruit and coconut, like a mango lassi.

Kayon Mountain Coffee Farm sits in the forested highlands of Odo Shakiso, in the Guji region of Ethiopia. It is run by Ismael Hassen and his family across 500 hectares, of which 300 are planted with coffee. The rest is left alone as protected forest.

This lot was selectively hand-picked and then slow dried on raised African beds. That slowness is where the character comes from: distinct mango, grapefruit and coconut, a tropical profile that lands somewhere close to drinking a mango lassi.

Gone now, but this is the one people still ask about.