ETHIOPIA KAYON MOUNTAIN NATURAL
$19.95
 We roast to order and date each bag. Orders usually ship within 2 weekdays.
Coming to the roastery? Select "Pick up" at check out. 
"Chocolaty, cleanly fruit-forward. Dark chocolate, blueberry, sandalwood, wisteria, lemongrass in aroma and cup. Sweet-tart structure with brisk acidity; syrupy-smooth mouthfeel. Richly chocolaty finish with undertones of wisteria and sandalwood."
Ken Davids, Coffee Review September 2021
  • Tasting Notes
  • Harvest Notes
  • Farm Notes
  • Roast Level: Light
    Aroma: Fruit pastry
    Flavor: Blueberry, tropical fruit, and chocolate
    Acidity: Soft
    Body: Silky
    Finish: Watermelon and orange

  • Farm: Kayon Mountain Farm
    Region: Shakiso District, Guji zone, Oromia
    Altitude:
     1900-2200 m
    Varietals: Ethiopian heirloom varietals
    Harvest: November - January
    Production Method: Natural

  • 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 we brought in two separate coffees from the farm – a Natural Process, seen on this page. And a Washed 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!

    In a Natural or Dry Process, coffee cherries are picked and rinsed before being laid out in the sun, turned often to avoid mold, fermentation, or rot. Once dry, the outer excess of the cherry is removed mechanically. Years ago this process was often deemed a cheaper, less desirable process associated with less desirable coffees. However, it is the traditional processing method in some countries – such as Ethiopia – and there is great demand for those high quality coffees undergoing high quality natural processing, such as this coffee. Why? When done carefully, natural processing can bring out incredible fruit tones, particularly blueberry and strawberry. In a high quality operation like that at Kayon Mountain Farm, the labor-intensive drying process takes between 12 and 20 days.

    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.