Ethiopia - Kayon Mountain - Natural Heirloom
Location: Oromia Region, Ethiopia
Farm: Kayon Mountain Cooperative
Owner: Ismael Hassen Aredo & 135+ outgrowers
Harvest Date: Low elevations: October/December – High Elevations: November/January
Received Date: September 2024
Varietal: Heirloom varietals
Growing Altitude: 1950 to 2200 meter
Processing Method: Natural
Total Volume Ordered: 450 kg
Roast: Medium Roast (for filter & Espresso)
Flavour Notes: Fig, Red Grape & Florals
Our recipes
The filter recipe is based on our own april Brewers (flat-based) and our april Paper Filters. As for espresso, the recipes are designed using a Modbar AV.
All of our grind settings reference a Mahlkonig EK43. You can adjust your grind settings as necessary and use the recommended brew time as a reference.
About the Farm
Ismael Hassen Aredo was born and raised in the Kercha District, a region known for producing specialty coffee. His family has long been involved in coffee production, a business Ismael naturally joined as well.
Ismael attributes the success of Kayon Mountain to the farm's strong focus on daily oversight and the fair treatment of its workers. The skilled and motivated workforce plays a key role in consistently monitoring and improving the quality of the coffee.
Beyond enhancing coffee production, Ismael is committed to supporting the local community. He has contributed to building schools, offices, and roads, and is planning to construct a bridge over the Sawana River, which many children must dangerously cross to attend school. The new bridge will ensure a safer journey, helping children pursue their education with greater security.
About this coffee
This is the first lot of our Organic Project.
After selective handpicking, cherry is sorted at intake so that only ripe, red cherry is pulped in Kayon’s Aagaard pulper. Pulped coffee is fermented for 24 to 72 hours, depending on ambient temperature and then washed in clean water. Wet parchment is laid on raised beds to sundry for 12 to 18 days. Workers turn drying parchment every 20 to 30 minutes to promote even drying. Parchment is covered with sheets to protect drying parchment from rain and overnight condensation.
Find flavors of Fig, Red Grape & Florals.
