Kayon Mountain

Region: Shakiso, Guji
Producer: Ismael Hassen Aredo
Variety: Dega + Kurume
Process: Natural
Elevation: 2150-2300 masl
Roast level: Very light
Roasted for: Mod Spro + Filter

Tasting Notes: Rose, blueberries, globe grapes, lychee

Fragrance/Aroma: Floral, slightly earthy
Acidity: Clean, delicate
Body: Juicy, slightly textured
Aftertaste: Lingering, sweet

This coffee opens with a fragrant burst of rose florals, soft yet expressive, setting the stage for a cup that feels both elegant and approachable. The first sip carries a bright, clean acidity, unfolding into the juicy sweetness of blueberries and crisp table grapes at the heart of the cup. A silky, lightly textured body gives it balance and keeps the flavors lifted without heaviness. As the cup develops, a gentle lychee note emerges on the finish, adding a subtle tropical sweetness that lingers pleasantly. The result is a layered yet easy-drinking profile − floral, fruity, and sweet in harmony − that leaves a lasting impression without overwhelming the palate.

Founded in 2014 by brothers Ismael and Hamid, Kayon Mountain Coffee Company currently operates eight coffee processing stations across Guji, with sites in Hambella, Uraga, and Kercha. Among them, the Hambella Wamena processing station, where this lot originates from, leverages Guji’s volcanic soils, ideal rainfall, and temperate climate to cultivate coffees of exceptional depth and complexity.

These ideal conditions, along with the meticulous approach the brothers take, have resulted in KMCC quickly establishing itself on both domestic and international stages. Its sister company, Eseham Trading, placed 1st in the Washed category of the 2024 Taste of Harvest (TOH) competition, while in the 2025 edition, this natural lot from the Hambella Wamena station itself secured 2nd place in the Natural category − cementing the site’s reputation as a leader in processing innovation and cup quality.

For this particular lot, cherries sourced from local farmers are hand-sorted to remove underripe, overripe, and damaged fruits before they are then left to dry on traditional raised beds for three days. This is then followed by another 20 days of shaded slow-drying on fine African beds until the target moisture content is reached. This deliberate process slows down moisture loss, encourages controlled fermentation, and produces cup profiles of remarkable intensity, fruit-driven aromatics, and layered complexity.

Moisture content: 10.5%
Weight loss: 11.6%