ETHIOPIA KAYON MOUNTAIN WASHEDSINGLE ORIGIN
We roast to order and date each bag. Orders usually ship within 2 weekdays.Coming to the roastery? Select "Pick up" at check out.
"High-toned, elegant, balanced. Apricot, almond butter, bergamot, cedar, cocoa nib in aroma and cup. Delicately sweet structure with juicy-bright acidity; very syrupy, lively mouthfeel. Cocoa-toned finish supported by notes of apricot and almond."Ken Davids, Coffee Review September 2021
- Tasting Notes
- Harvest Notes
- Farm Notes
Roast Level: Light
Flavor: Raspberry, peach and honey
Finish: Citrus and cocoa
Farm: Kayon Mountain Farm
Region: Shakiso District, Guji zone, Oromia
Altitude: 1900-2200 m
Varietals: Ethiopian heirloom varietals
Harvest: November - January
Production Method: Washed
Longtime Lexington Coffee fans know we just adore beans from Ismael Haseen Aredo’s Kayon Mountain Coffee Farm. In fact, we love Kayon Mountain so much that this season we brought in two separate coffees from the farm – a Washed Process, seen here. And a Natural Process, which you'll also find on our Single Origins page. While both coffees are grown and processed at Kayon Mountain Coffee Farm, the two coffees taste very different!
The Washed Process attempts to remove all of the excess fruit flesh from the coffee seed before it is dried. In Ismael’s Washed Process, a machine called a depulper strips most of the fruit fresh off the coffee cherry the same day the cherry is picked. The remainder of the cherry is then moved to a trough of water where fermentation removes the rest of the fruit flesh over 24-36 hours. Eventually, all that remains is the bean which is then ferreted off for drying on raised beds. Washed process beans tend to be higher in acidity, more complex, and present an overall cleaner cup. Most high quality coffees are the result of the Washed Process.
Ismael’s Kayon Mountain Farm is located about 510 kilometers south of Addis Ababa. The 500 hectare farm features a staff of 25 full-time and 300 seasonal employees who benefit from free transportation services as well as Ismael’s financial support for local schools and community centers. Ismael and his family tend to pay higher wages to incentivize the seasonal employees return year after year, a human capital investment which helps Kayon Mountain produce some of the finest coffees in Ethiopia.