This coffee is sourced from the Kayon Mountain Farm, located in the Guji zone of the Shakiso district in Ethiopia's Oromia region. Grown at an altitude of 1900-2200 meters, this natural-processed coffee consists of native heirloom varieties. It features a light roast profile with tasting notes of cocoa, grape, and blueberry, complemented by a winey acidity and fruit-like sweetness.
Dr. James David Dart, a dentist, and Erika Carter Dart, an artist, founded Dart Coffee Co. in November 2018 in the Funk Zone arts district of Santa Barbara, California. The roastery runs a Diedrich IR 5 and is committed to sourcing only organic, fair traded coffee beans from small lot indigenous farmers. A percentage of every bean sold supports the Yanonali Street Artist Fund, helping sustain artist studios in Santa Barbara's creative districts. Dart has since expanded beyond the Funk Zone to locations in Santa Barbara Harbor, Carpinteria, and Summerland, with a roasting philosophy built around medium profiles that avoid excessively dark or oily results.
