We taste: floral, bergamot, pomegranate

Farm: Kayon Mountain
Region: Shakiso, East Guji, Oromia
Processing Method: Washed (Grade 1)
Elevation: 1,900–2,200 msl
Variety: Ethiopia Heirloom Varieties
Certification: Organic

We’re excited to bring you this delicious washed Ethiopian coffee for the second year in a row! The Kayon Mountain Coffee Farm has been owned and operated by Ismael Hassen Aredo and his family since 2012. The farm has a plant nursery on-site and utilizes the shade of acacia and other indigenous trees to protect the coffee as well as for creating compost for natural fertilization. Ismael is meticulous about not only the structure and management of the farm itself, but also the harvesting and processing.

Washed coffees are picked ripe and dupulped the same day. They are fermented for 24–36 hours, depending on the weather, and then dried on raised beds. Natural coffees are picked, rinsed and sorted, and moved to the drying beds. In both cases, the drying can take between 12–20 days.

Ismael oversees a staff of 25 permanent full-time employees and 300 seasonal employees. Ismael and his family pay higher wages to their pickers to incentivize them to return year after year. The farm also offers free transportation services to their employees as well as financial support for building schools and administration buildings for their community.