ABOUT THE PRODUCER..

This is the third organic coffee we’ve had from Kayon Mountain Coffee Farm in the East Guji region of Ethiopia. The farm has been owned and operated by Ismael Hassen Aredo and his family since 2012, with 300 out of their 500 hectares planted in coffee. Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages in order to incentivize the 300 seasonal pickers returning year after year.

Typically, natural coffees are delivered the day they are harvested, and sorted for ripeness and quality before being rinsed clean. The cherries are spread on raised beds to dry while being routinely rotated. The drying can take between 8 to 25 days, depending on the weather.

We love this coffee for its juicy citric acidity and fruit-like sweetness, and tasting notes of strong cooked berry, jasmine, and fresh flowers.