ETHIOPIA KAYON AMOYA

The Paragraph

Shakisso is a land that continues to shape the legacy of Ethiopian coffee. In this highland region altitude shade and patience come together in quiet harmony. The farms rest beneath canopies of native trees allowing the cherries to mature slowly and develop their natural sweetness. From this landscape we welcome the work of Ismael Hassen Aredo a dedicated farmer whose Kayon Mountain mill captures the balance between nature and craft. His coffee reflects the calm precision of Shakisso itself. Sweet layered and deeply rooted in the spirit of the highlands.

Kayon Mountain is known for coffees rich in complexity often marked by deep tropical fruits flavour and elegant berries sweetness. Through Falcon’s dedicated effort Ismael’s lot was carefully separated from regional blends allowing his work to stand on its own and reveal the distinct character of his farm. This pursuit of individuality gives small roasters like Arkib the opportunity to explore the potential of Ethiopia’s single farmer coffees. Each lot becomes an expression of place patience and the quiet mastery behind every harvest. 

The latest harvest speaks to Ismael Hassen’s continued development as a coffee producer. With more refinement this year the coffee reveals another side of what a beautiful washed Ethiopia can be. Brewed by hand it opens with refreshing key lime and sweet lemon tea before moving into soft peach and sugarcane sweetness. As espresso the cup becomes deeper with juicy longan alongside strawberry and raspberry. The finish brings subtle rosemary and cinnamon that add an aromatic layer to the bright fruit character. With milk the acidity softens into creamy bingsu and vanilla with a texture reminiscent of grass jelly. Paired with oolong milk tea it becomes soft and dessert like while still carrying the signature clarity of a washed Ethiopia. Ismael Hassen continues to show how much range and character can come from a carefully produced washed coffee.

The Producer

Established in 2012 by Ismael Hassen Aredo and his family in Ethiopia’s Guji Zone Kayon Mountain Coffee is a rare example of a vertically integrated family owned estate in a coffee sector shaped by fragmentation. The farm spans around 500 hectares with 300 hectares dedicated to coffee and the rest preserved as forest. Its vision is to combine quality with stewardship through certified organic biodynamic and shade grown practices alongside composting and biodiversity preservation.

That philosophy extends to the people who work the land. More than 300 seasonal workers and 25 full time employees receive fair wages healthcare transportation and access to infrastructure making the farm a compelling alternative to local mining work. With its own wet and dry mills Kayon Mountain maintains close control over production and traceability. At elevations between 1,900 and 2,200 metres the team produces carefully managed natural and washed coffees.

This independence also allows Kayon Mountain to sell directly to international specialty buyers outside the Ethiopian Commodity Exchange. By controlling cultivation processing and sales the estate can protect both quality and value while building stronger connections with the global coffee market. The result is a model rooted in Ethiopia that brings together environmental care worker welfare careful processing and a clear ambition for specialty coffee.

• Cupping Score 86.75pts

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  coffee blossom, syrup, honeysuckle, magnolia
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• Roasting Schedule

  Roasting on every day from Monday to Thursday
  Cut-off order 3:00 p.m. a day before processing begins.

  Retail and Wholesale Delivery
  Retail order on the next working day

  Delivery will be made on the next processing working day once your order is roasted or ready.

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