Ethiopia Kayon Mountain
Basket filled with red berries on a textured surface
Ethiopia Kayon Mountain
Basket filled with red berries on a textured surface

Ethiopia Kayon Mountain

$29.00 Sale • Save

Marmalade sweetness and oolong tea nuance shape this beautifully balanced Guji coffee from Kayon Mountain - An exceptionally well-run, shade-grown estate in southern Ethiopia. Meticulous farm oversight and careful processing show up as a clean, structured cup that's quietly complex, consistently drinkable, and effortlessly composed.

Sourced through Cafe Imports. Selected for its consistent quality, careful farm management, and long-term investment in both people and place.

Cup Profile:
Marmalade and Oolong tea

Varietal:
Heirloom Ethiopian

Process:

Natural

Region:
Oromia – Guji Zone, Shakiso District

Producers:
Ismael Hassen Aredo

Elevation:
1,900 - 2,200 MASL

Grind Whole Bean
Size 340G
Your Product Purchase Options
No available purchase options for this selection.
Delivery Every
Why subscribe?
  • Save 10% every time
  • Earn 1.5x reward points
  • First access to new offerings
  • Swap, pause, or gift anytime

Origin Story

Owned and operated by Ismael Hassen Aredo and his family since 2012, Kayon Mountain Coffee Farm is widely respected as one of the benchmark producers in southern Ethiopia’s Guji zone.

Ismael oversees a team of 25 full-time employees and up to 300 seasonal workers during harvest. To support the surrounding community and retain skilled pickers year after year, the farm offers free transportation, contributes to local infrastructure such as schools and administrative buildings, and pays higher wages to compete with nearby mining operations.

The large estate is meticulously managed, with careful farm oversight, thoughtful labour practices, and exacting processing standards at every step. Known for exceptional consistency and clarity, coffees from Kayon Mountain are structured, expressive, and consistently clean in the cup.

Brew Guide

Our head roasters have always vouched to brew what tastes good to you. We use these guides as a starting point and a general process through each method to brew the best coffee.

Espresso Machine

  1. Grind coffee very fine. It should be similar to confectioners sugar.
  2. Weigh your dose. 19 grams is a good starting point.
  3. Distribute the ground coffee as evenly as possible. There are tools for this or you can do it by hand.
  4. Tamp the coffee, making sure the bed of grounds is as level as possible.
  5. Purge your group head by running a small amount of water into the drip tray.
  6. Insert the portafilter and engage the brew right away.
  7. The shot should take several seconds to start flowing and the total time should be around 30 seconds.
  8. If you are making a milk drink you can steam the milk while your shot is pouring.

A few espresso fundamentals:

  • Always brew with a clean, hot, dry portafilter.
  • Use your hand to swipe away any loose grounds on the rim or tabs of the portafilter before inserting to brew.
  • If the shot is running too slow you need to coarsen the grind. If the shot is running too fast fine the grind.
  • Make grind adjustments in small increments.
  • Always pull a couple of shots after an adjustment before deciding whether or not to readjust.
  • Always purge off a bit of steam before and after you steam milk to clean the wand out. Never soak the steam wand or leave it submerged in milk.
Chemex

  1. Wet filter with boiling water
  2. Put in 40 grams of medium ground coffee
  3. Pour in 200 grams of water & allow coffee to bloom
  4. Pour in remaining 480 grams of water little by little & use the stream of the water to push any grounds off the sides of the filter
  5. Let drip till done
Conical Pour Over

  1. Wet filter with boiling water and discard water
  2. Put in 20 grams of medium ground coffee
  3. Pour in 100 grams of water & allow coffee to bloom
  4. Pour in remaining 240 grams of water little by little & use the stream of the water to push any grounds off the sides of the filter
  5. When all water is in stir once in a circular motion
  6. Let drip till done

You may also like
Customers rate us 4.9/5 based on 564 reviews.