The Kayon Mountain Coffee Farm, owned and operated by Ismael Hassen Aredo and his family, sits 300 miles south of Addis Ababa in the beautiful Guji zone of the Shakiso district in southern Ethiopia.

Ismael oversees a staff of 25 full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. Kayon Mountain farm has a nursery on-site and utilizes shade from acacia and other indigenous trees to protect the coffee as well as for creating compost for natural fertilizer.

Grown at an altitude between 1900 and 2200 meters above sea level, the region is dominated by small family plots, and farmers deliver a mix of local improved varieties plus local landraces. These varieties are referred to collectively as ‘Ethiopian Heirloom’, which is a term used to describe many different local native Typica hybrids as well as new and improved varieties based on the old cultivars.

The high-altitude production of this coffee comes through with a smooth body and texture, and this lot features some unique flavors we don’t usually see in naturally processed coffees from Ethiopia. While we get some traditional flavors like strawberry, a lovely watermelon candy tartness and simple syrup finish give this coffee a little more character than some others we’ve tried.

If you’re a fan of natural Ethiopian coffees, this lot will satisfy and bring a little extra joy to your morning ritual. Cheers!