We taste: berries, jammy, hibiscus

Farm: Kayon Mountain
Region: Shakiso, East Guji, Oromia
Processing Method: Natural (Grade 1)
Elevation: 1,900–2,200 msl
Variety: Ethiopia Heirloom Varieties
Certification: Organic

We’re excited to bring you this delicious naturally processed Ethiopian coffee from the Kayon Mountain Coffee Farm, owned and operated by Ismael Hassen Aredo and his family since 2012. The farm has a plant nursery on-site and utilizes the shade of acacia and other indigenous trees to protect the coffee as well as for creating compost for natural fertilization. Ismael is meticulous about not only the structure and management of the farm itself, but also the harvesting and processing.

Ismael oversees a staff of 25 permanent full-time employees and 300 seasonal employees. Ismael and his family pay higher wages to their pickers to incentivize them to return year after year. The farm also offers free transportation services to their employees as well as financial support for building schools and administration buildings for their community.

Natural coffees are typically delivered the day they are harvested, and are first sorted for ripeness and quality before being rinsed clean of dirt. Then they are spread on raised drying beds or tables, where they will be rotated constantly throughout the course of drying. Drying can take an average of 8–25 days, depending on the weather.

When brewed, this naturally processed coffee is juicy and sweet with hints of strawberries, blueberries, and raspberries. As it cools, the coffee continues to sweeten, getting increasingly jammy as hibiscus floral notes emerge.