Honey Mountain- Ethiopia

High in the forested highlands of Ethiopia’s Guji region, Kayon Mountain Farm produces coffees that beautifully reflect the birthplace of Arabica coffee. Owned and operated by Ismael Hassen Aredo and his family since 2012, the farm spans over 500 hectares, with about 300 hectares dedicated to coffee grown under shade from indigenous trees.

At elevations reaching 1900–2200 MASL, the cool climate and rich red soil of Guji allow the coffee cherries to mature slowly, developing complex sweetness and vibrant acidity. The farm combines careful agricultural practices with strong community investment, providing jobs for hundreds of seasonal workers and supporting local infrastructure such as schools.

This lot is processed using the Honey method, where the fruit pulp is removed but some of the natural mucilage remains during drying. This technique enhances sweetness and body while preserving the lively character that Ethiopian coffees are known for.

The result is a balanced and expressive cup with cooked citrus brightness, soft cocoa richness, and praline-like sweetness, layered with subtle cooked berry notes. A gentle tart acidity gives the coffee structure while the mellow fruit sweetness lingers through the finish.

This coffee highlights the elegance and depth that make Ethiopian coffees some of the most beloved in the world.

Tasting Notes
Cooked Citrus • Cocoa • Praline • Cooked Berry • Fruit-like Sweetness

Coffee Details

• Origin: Ethiopia
• Region: Guji (Shakiso)
• Farm: Kayon Mountain Farm
• Producer: Ismael Hassen Aredo
• Elevation: 1900–2200 MASL
• Process: Honey
• Variety: Ethiopian Heirloom Varieties
• Harvest: November – January