Ethiopia - Kayon Mountain

Processing: Natural
Variety: Heirloom
Altitude: 1900–2200 MASL 
Tasting notes: Panela, blueberries, ripe fruit
Cupping score: 87

 Certified organic coffee

Acidity:  ⬛⬛⬛⬜⬜
Sweetness:  ⬛⬛⬛⬛⬜
Body:         ⬛⬛⬛⬜⬜

Source

Kayon Mountain Farm covers a total area of 500 hectares, of which 300 hectares are coffee plantations. The farm has been owned and managed by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property spans the two villages of Taro and Sewana, in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia.

Ismael oversees a staff of 25 permanent full-time employees and 300 seasonal employees. Ismael is also actively involved in the community, providing financial support for the construction of schools and administrative buildings in the region. Ismael is a very meticulous person, both when it comes to managing the farm itself and when harvesting and processing the coffee.

Kayon Mountain Farm is naturally shaded (thanks to acacia trees and other indigenous trees), helping protect the coffee crop and create compost for natural fertilization.

Processing

Naturally processed coffee is delivered to the processing station on the day it is picked, where it is first sorted to remove unripe cherries and then rinsed with water to remove impurities.

The coffee is then spread out on raised beds or drying tables, where it is constantly turned to ensure the most even drying possible. Drying can take an average of 8–25 days, depending on the weather.