Ethiopia: Guji Shakiso, Kayon Mountain Farm, Organic Natural, Grade 1 - Espresso Roast
The Kayon Mountain Coffee Farm spans 500 hectares, with approximately 300 hectares dedicated to coffee cultivation. Owned and managed by Ismael Hassen Aredo and his family since 2012, the farm is situated 510 kilometers south of Addis Ababa, straddling the villages of Taro and Sewana in Ethiopia’s Oromia region, within the Guji zone of the Shakiso district.
Ismael employs 25 full-time staff members and around 300 seasonal workers. To support the local community, the farm provides free transportation and financial assistance for constructing schools and administrative buildings. Due to competition for labor from a nearby mining village, Ismael ensures competitive wages to encourage seasonal workers to return annually.
The farm operates an on-site nursery and utilizes shade trees, including acacia and other native species, to protect the coffee plants and produce natural compost for fertilization. Ismael is deeply involved in the farm’s organization, as well as the meticulous harvesting and processing of coffee.
Kayon Mountain produces both Natural and Washed coffee. For Natural processing, cherries are delivered on the day of harvest, sorted for ripeness and quality, and thoroughly rinsed. They are then spread on raised drying beds or tables, where they are continuously rotated to ensure even drying. Depending on weather conditions, the drying process takes between 8 and 25 days.
There are different Grades in Ethiopia to establish the quality of the coffee, depending on visual inspection of defects and cup quality. This particular certified organic coffee, coming from the Kayon Mountain Farm Station is classified Grade 1 and therefore considered as the highest quality coffee.
This lot was imported by the good people at Cafe Imports.
Region: Shakiso, Guji
Farm: Kayon Mountain Farm
Tasting Notes: Light and delicate with notes of lemon bush tea and ripe cherries, balanced with a honey sweetness
Altitude: 1900–2200 MASL
Variety: Heirloom Ethiopian Varieties
Process: Natural
Grind options: Whole Beans, Espresso, Aeropress, Plunger, Batch Brew, Stovetop, V60
The Kayon Mountain Coffee Farm spans 500 hectares, with approximately 300 hectares dedicated to coffee cultivation. Owned and managed by Ismael Hassen Aredo and his family since 2012, the farm is situated 510 kilometers south of Addis Ababa, straddling the villages of Taro and Sewana in Ethiopia’s Oromia region, within the Guji zone of the Shakiso district.
Ismael employs 25 full-time staff members and around 300 seasonal workers. To support the local community, the farm provides free transportation and financial assistance for constructing schools and administrative buildings. Due to competition for labor from a nearby mining village, Ismael ensures competitive wages to encourage seasonal workers to return annually.
The farm operates an on-site nursery and utilizes shade trees, including acacia and other native species, to protect the coffee plants and produce natural compost for fertilization. Ismael is deeply involved in the farm’s organization, as well as the meticulous harvesting and processing of coffee.
Kayon Mountain produces both Natural and Washed coffee. For Natural processing, cherries are delivered on the day of harvest, sorted for ripeness and quality, and thoroughly rinsed. They are then spread on raised drying beds or tables, where they are continuously rotated to ensure even drying. Depending on weather conditions, the drying process takes between 8 and 25 days.
There are different Grades in Ethiopia to establish the quality of the coffee, depending on visual inspection of defects and cup quality. This particular certified organic coffee, coming from the Kayon Mountain Farm Station is classified Grade 1 and therefore considered as the highest quality coffee.
This lot was imported by the good people at Cafe Imports.
Region: Shakiso, Guji
Farm: Kayon Mountain Farm
Tasting Notes: Light and delicate with notes of lemon bush tea and ripe cherries, balanced with a honey sweetness
Altitude: 1900–2200 MASL
Variety: Heirloom Ethiopian Varieties
Process: Natural
Grind options: Whole Beans, Espresso, Aeropress, Plunger, Batch Brew, Stovetop, V60
The Kayon Mountain Coffee Farm spans 500 hectares, with approximately 300 hectares dedicated to coffee cultivation. Owned and managed by Ismael Hassen Aredo and his family since 2012, the farm is situated 510 kilometers south of Addis Ababa, straddling the villages of Taro and Sewana in Ethiopia’s Oromia region, within the Guji zone of the Shakiso district.
Ismael employs 25 full-time staff members and around 300 seasonal workers. To support the local community, the farm provides free transportation and financial assistance for constructing schools and administrative buildings. Due to competition for labor from a nearby mining village, Ismael ensures competitive wages to encourage seasonal workers to return annually.
The farm operates an on-site nursery and utilizes shade trees, including acacia and other native species, to protect the coffee plants and produce natural compost for fertilization. Ismael is deeply involved in the farm’s organization, as well as the meticulous harvesting and processing of coffee.
Kayon Mountain produces both Natural and Washed coffee. For Natural processing, cherries are delivered on the day of harvest, sorted for ripeness and quality, and thoroughly rinsed. They are then spread on raised drying beds or tables, where they are continuously rotated to ensure even drying. Depending on weather conditions, the drying process takes between 8 and 25 days.
There are different Grades in Ethiopia to establish the quality of the coffee, depending on visual inspection of defects and cup quality. This particular certified organic coffee, coming from the Kayon Mountain Farm Station is classified Grade 1 and therefore considered as the highest quality coffee.
This lot was imported by the good people at Cafe Imports.
Region: Shakiso, Guji
Farm: Kayon Mountain Farm
Tasting Notes: Light and delicate with notes of lemon bush tea and ripe cherries, balanced with a honey sweetness
Altitude: 1900–2200 MASL
Variety: Heirloom Ethiopian Varieties
Process: Natural
Grind options: Whole Beans, Espresso, Aeropress, Plunger, Batch Brew, Stovetop, V60
