Kayon Mountain
Kayon Mountain Coffee Farm, run by Ismael Hassen Aredo and his family in Ethiopia’s Guji zone, spans 500 hectares with 300 dedicated to coffee. The farm supports its workers with higher wages and community services such as free transportation. Ismael meticulously oversees the production of both Natural and Washed coffees with a focus on quality.
Origin: Shakiso, Guji, Ethiopia
Varieties: Heirloom Ethiopian varieties
Elevation: 2200 masl
Process: Anaerobic Natural
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KAYON MOUNTAIN
Vibrant. Hibiscus. Modern
This coffee was processed using anaerobic fermentation, where cherries were sealed in oxygen-free tanks for seven days to develop fruity, floral flavors. After fermentation, they were slowly dried and rested to enhance quality. This method intensifies fruitiness, acidity, and body in the final cup.
Roast
Small batch
We roast at a small batch size to be able to use a gentle initial heat application and stretch the drying phase to preserve qualities created by the unique anaerobic processing. The overall roast is quick with a short development phase.
Brew Methods
From V60 to Chemex.
This coffee comes to life with a pour over method. From a V60 to a chemex.
