Ethiopia Kayon Mountain Espresso Single Origin — The Rider

Papaya | Blueberry | Purple Florals | Kyoho Grape | Jammy & Dense

In law, a rider is an additional clause attached to an agreement — the condition that comes with the deal. In 2012, the Guji Zone government offered Ismael Hassen 500 hectares. The rider was simple: preserve the primary forest. He signed it. Of those 500 hectares, 300 are under cultivation and 200 remain protected. The rider is the reason this coffee is what it is.

Details

• Origin: Ethiopia · Guji Zone · Odo Shakiso · Kayon Mountain Farm
• Process: Natural — whole cherry dried in the sun, concentrating fruit sweetness and body
• Roast: Espresso
• Best for: Espresso, Long Black, Cold Brew

The Story

Ismael Hassen and his family have deep roots in the Guji Zone’s Kercha District, coming from generations of coffee growers. The farm follows biodynamic practices: coffee grown under an indigenous tree canopy, with no synthetic inputs. The canopy slows cherry development — increasing the density of the seed and the complexity of the cup. The protected forest is not a cost to the farm. It is the source of what makes it exceptional.

Kayon Mountain is one of very few farms in Ethiopia that exports its own coffee entirely, bypassing the national commodity exchange. It was built by permission. That permission came with a rider. Ismael has honoured it ever since.

In the Cup

Black: Papaya and warm blueberry dominate, with purple florals and deep Kyoho grape sweetness. Dense and jammy — more fruit preserve than fresh fruit.

With milk: The florals drop away and the fruit concentrates. Jam on brioche: rich, sweet, blueberry and grape merging into a single dark-fruit note.