First new crop Ethiopian natural and is it tasty. Nice clean fruit forward tones, a bit of citric at the lighter roasts. Jammy body with a hint of tea spice in the aftertaste. Looking like a wonderful year for Ethiopians, we have many offerings booked up throughout the season but this first arrival will not disappoint.
The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages—Taro and Sewana—located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia.
Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year.
Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property.
Clean, bright, sweet with a very diverse flavor set. Darker fruit, citrus/floral and herbal chocolate will main flavors one can see in this cup. Nice jammy body will be seen in the medium to borderline dark roast mark. Very dependent on roast – lighter roasting gives much more of the citrus, red-fruit with just a hint of a herbal chocolaty factor and a much dryer finish. Darker roasts produce much more of a bakers chocolaty factor with a hint of a strawberry fruit note and good sweetness, far less acidic and very enjoyable.
This is a tricky coffee to roast – classic Ethiopian natural, some cultivated beans, some wild beans, a diversity of roast colors will be seen but that all adds to the heritage of this bean type. We liked it best right at the full city mark – not as bright or floral but real nice developed fruit notes and chocolaty. Many lighter roast fans will like to take it lighter – 2 out of 6 here who tried it did like the lighter roasts better – super dark roasts will get pretty edgy but have very nice aromatics and a strong chocolaty smoky cup profile.