Subscribe to our Newsletter
My Account |
Twitter Facebook
USDA Organic
Cupping Information

Aroma: Raspberry and kiwi

Flavor: Strawberry, tropical fruit and chocolate

Acidity: Zingy

Body: Juicy

Aftertaste: Melon and honey

Roast Scale
Region Information

Farm: Kayon Mountain Coffee Farm

Farm Size: 500 hectares

Altitude: 1900-2200 m

Varietals: Ethiopian heirloom varietals

Harvest: November-January

Production Method: Natural



"Complex, chocolaty, richly sweet. Dark chocolate, guava, butterscotch, honeysuckle, ginger blossom in aroma and cup. Sweetly tart structure with high-toned acidity; crisp, syrupy mouthfeel. Long, resounding finish that carries over all the notes from the cup, foregrounding guava and dark chocolate notes. The bottom line: As lovely a version of this coffee as we've cupped: cleanly fruit-toned, crisp, resonant, and sweet, through and through."
Ken Davids, August 2019

Ato Esmael and his family have owned and operated the 1,235-acre Kayon Mountain Coffee Farm since 2012. The farm lies about 300 miles south of Addis Ababa in the the renowned Guji zone of the Oromia coffee growing region. In just six years, it has earned a reputation for both natural and washed coffees of remarkable quality and flavor.

With an on-site nursery, washing station and dry mill, Kayon Mountain's strong commitment to quality coffee has created 25 permanent, full time jobs for area residents. Another 300 seasonal employees are hired for each harvest. To reward skilled pickers and encourage them to return year after year, Esmael pays higher wages than nearby mining operations. He also provides free transportation as well as support for schools and community projects.