3 reviews
Light Roast
Ethiopia Kayon Mountain
Grind
Whole Bean
Whole Bean
Whole Bean
- Whole Bean
- French Press
- Drip
Size
340G
340G
340G
- 340G
- 5LB
Quantity
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
Not sure where to start? Check out our Coffee Quiz!
Pickup available at
Usually ready in 24 hours
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.
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Brew Guide
These brew guides are built by our Roastery team to help you brew great coffee, every time. Each method outlines a clear process designed to bring out the best in your coffee.
- Grind coffee very fine. It should be similar to confectioners sugar.
- Weigh your dose. 19 grams is a good starting point.
- Distribute the ground coffee as evenly as possible. There are tools for this or you can do it by hand.
- Tamp the coffee, making sure the bed of grounds is as level as possible.
- Purge your group head by running a small amount of water into the drip tray.
- Insert the portafilter and engage the brew right away.
- The shot should take several seconds to start flowing and the total time should be around 30 seconds.
- 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.
- Wet filter with boiling water
- Put in 40 grams of medium ground coffee
- Pour in 200 grams of water & allow coffee to bloom
- 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
- Let drip till done
- Wet filter with boiling water and discard water
- Put in 20 grams of medium ground coffee
- Pour in 100 grams of water & allow coffee to bloom
- 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
- When all water is in stir once in a circular motion
- Let drip till done
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FAQ
Very. We roast in small batches throughout the week and ship shortly after roasting so it arrives at peak flavour.
- Whole Bean – best if you have a grinder at home
- Espresso – fine
- Drip / Pour Over – medium
- French Press – coarse
If you’re unsure, whole bean gives you the most flexibility.
A good starting point is a 1:17 ratio (1 gram of coffee to 17 grams of water). Adjust to taste.
We work with trusted importers and producers who prioritize quality, transparency, and responsible farming practices. We value long-term relationships and thoughtful sourcing.
For details about how a specific coffee is sourced, visit its individual product page — we share origin information and context wherever possible.
Blends are crafted for balance and reliability — think comfort, consistency, and everyday excellence. Single origins showcase the character of one farm or region — often brighter, more expressive, and seasonal.
Both are roasted with the same care. It simply depends on what kind of experience you’re after.
If you’re new to Fernwood, start with one of our blends. They’re balanced, versatile, and designed to taste great however you brew them.
If you’re looking for something more distinctive or seasonal, explore our single origins — they highlight unique flavours from specific farms and regions. Check out our 8 question coffee quiz developed by our roasters to help you find the perfect fit.
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We currently ship within Canada.
If your order hasn’t shipped yet, email us as soon as possible and we’ll do our best to help.
We roast and pack your coffee fresh. Most orders leave our roastery within 1–3 business days.
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DJean (Parksville, CA) I was getting little too comfy with my favourite Fernwood Blend. Why mess with perfection? When I was offered to try the new Ethiopian Kayon Mountain. MMM, should I venture with the cup. Yes, live a little! So I played it safe and ordered both. Although I will probably stick with my favourite Fernwood Blend. The Ethiopian was magic. It was earthy, without being too grassy. Smooth with hints of orange. Right up there in my favourites
N
Neil C. (Richmond, CA) Fantastic aroma and wonderful subtle flavors
M
Maxwell B. (Calgary, CA) Nice to try new coffee but, I found this Ethiopian one fell flat. Taste more like tea. But then I’m addicted to the rich perfectly roasted Fernwood medium blend(which is twice daily as it is delicious!
D
DJean (Parksville, CA) I was getting little too comfy with my favourite Fernwood Blend. Why mess with perfection? When I was offered to try the new Ethiopian Kayon Mountain. MMM, should I venture with the cup. Yes, live a little! So I played it safe and ordered both. Although I will probably stick with my favourite Fernwood Blend. The Ethiopian was magic. It was earthy, without being too grassy. Smooth with hints of orange. Right up there in my favourites
N
Neil C. (Richmond, CA) Fantastic aroma and wonderful subtle flavors
M
Maxwell B. (Calgary, CA) Nice to try new coffee but, I found this Ethiopian one fell flat. Taste more like tea. But then I’m addicted to the rich perfectly roasted Fernwood medium blend(which is twice daily as it is delicious!
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