Ethiopia Kayon
Mango. Not subtle. The tropical fruit is right there, upfront, almost syrupy. Then coconut. Not the flavour so much as the texture. Something round and palate coating. Mandarin orange at the finish, pulling everything into focus.
A natural processed Ethiopian that does not ask to be explained.
Ismael Hassen Aredo founded Kayon Mountain in 2012, with his family. Five hundred hectares of land. Three hundred under coffee. The rest is forest, kept deliberately uncultivated. The estate is certified organic, biodynamic, and shade-grown. Compost is made on site. Twenty-five people work here full time. Three hundred more come for the harvest. They earn fair wages, with healthcare and transport included. In an area where the main alternative is mining work, the farm offers a different shape of life.
The family runs its own wet and dry mills, which is uncommon in Ethiopia. Each lot can be traced to a single hillside, and sold direct to specialty buyers, bypassing the Ethiopian Commodity Exchange. Few farms in the country do this.
- Country
- Ethiopia
- Region
- Guji
- Farm
- Kayon Mountain G1
- Varietal
- Heirloom
- Process
- Natural
- Altitude
- 1,900–2,200 m
Certified organic.
Tested for ochratoxin A and aflatoxins B1, B2, G1, G2 · Batch 0526-EKY.
Traceable to one farm, one lot, one harvest.
Learn more about the test report
For drinkers who already know which coffee they want, arriving on a rhythm.
Same price. Same bag. No discount. This is not about saving. It is about not running out.
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