Ethiopia Kayon Mountain

From the forested highlands of Odo Shakiso, this washed heirloom lot from the Kayon Mountain Coffee Farm PLC offers notes of ripe Apricot, Sweet Cream, and White Peach. Its creamy texture and crisp clarity highlight both the biodynamic farming practices and the careful drying that bring this classic Ethiopian profile to life.

Kayon Mountain Farm was founded in 2012 by Ismael Hassen and his family in the Guji zone’s Odo Shakiso district. Of the farm’s 500 hectares, 300 are under cultivation while the rest remains protected forest. The team follows socially responsible and biodynamic practices, growing coffee under a natural canopy of indigenous trees that slow cherry development and boost seed density. Compost and natural fertilizers feed the plants, while organic methods manage weeds and pests, helping preserve the land’s rich biodiversity. Meticulous processing work, combined with the region's rich red soil and great tree genetics, creates a distinct and highly sought-after flavor profile.

While Kayon Mountain is known for its natural lots, this washed offering is distinct. After hand-harvesting, cherries are de-pulped and fermented in small batches. Following a careful wash, they’re slow-dried on raised beds for two to three weeks. The extended drying time helps maintain the integrity of parchment and preserve the coffee’s vibrant flavor. Once fully dry, the team hand-sorts, removing any defects, to ensure only top-tier beans make the final cut.

With full traceability and outstanding character, this lot reflects the Kayon team’s dedication to craft, sustainability, and excellence in every step.