Coffee Description
In the cup, expect exactly what you want from a top quality fruit dried Ethiopian coffee. A burst of berry aromas and flavors, fruity acidity, syrupy body, and lasting sweet finish.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Ethiopian Sidamo
Process
Natural
Region
Guji zone
About Kayon Mountain Farm of Ethiopia
Our 2021 crop selection comes to us from Kayon Mountain Farm in the Shakiso district of East Guji. Unlike the majority of coffees produced in Ethiopia; that is, grown by communities of small landholders (or home garden system), Kayon Mountain Farm is a single farm estate owned and operated by a single proprietor. This proprietor is Ismael Hassen Aredo, who along with his family, has been running the organic certified farm since 2012.
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.
One advantage of a single estate coffee over community lots, is the ability to oversee qualities at every stage from nursery to the wet mill. And Ismael does so meticulously, separating lots for quality and full traceability.
Guji zone, Ethiopia
Topeca
Not many roasting companies start out on the flanks of a volcano, but that’s exactly what happened in 2002 when Topeca launched on the family farms on the Santa Ana volcano in El Salvador (one of which has been in the family since 1850). And like many, it also started in a garage with little money and the youthful hope that they could build something with nothing and leave the world a better place than they found it.
With perseverance and a passion for excellence, they’re doing just that. They’ve gathered an award-winning team, and every stage of the operation at Topeca, from farm operations, processing, and milling to roasting and brewing reveals their passion for truly great coffee.
Director of Coffee, Ian Picco, says, “...what really inspired me and still keeps me wanting to come to work is creating something that provides a better quality of life for all those involved from Seed-to-Cup.”
