This organic Ethiopian coffee from Kayon Mountain Farm represents everything we love about the honey process: bright, complex fruit notes wrapped in delicate floral aromatics and a silky, tea-like body. Roasted by Portland's Evans Brothers Coffee Roasters, this lot showcases the meticulous work of Ismael Hassen Aredo and his family, who've been cultivating coffee on their 500-hectare estate since 2012. The honey process—where the coffee cherry's mucilage is left on the bean during drying—creates a cup that bridges the clean brightness of washed Ethiopian coffees with the fruit-forward sweetness of naturals.
Tasting Notes
Expect fresh pear and lime in the opening sip, followed by intense jasmine florals and a caramel sweetness that lingers on the palate. The acidity is sparkling and lively without being sharp—think champagne rather than citrus juice. The body is medium-light and elegant, with a clean finish that invites the next sip. This is a coffee that evolves beautifully as it cools, revealing layers of stone fruit and honeyed sweetness.
Brew Methods
This coffee shines in pour-over methods like V60 or Chemex, where the delicate florals and fruit notes can fully express themselves. We recommend a medium-fine grind and water just off boil (around 200°F) to highlight the jasmine and pear characteristics. It also makes an exceptional light-roast espresso for those who enjoy bright, fruit-forward shots with sparkling acidity. French press works well if you prefer a fuller body, though we'd avoid going too coarse—a medium grind preserves the complexity.
About the Roaster
Evans Brothers Coffee Roasters, based in Portland, focuses on transparency and direct relationships with coffee producers. Their roasting philosophy emphasizes bringing out the inherent character of each origin rather than imposing a house style.
The Story Behind This Coffee
Kayon Mountain Farm sits in the Guji zone of southern Ethiopia, where elevations range from 1,900 to 2,200 meters above sea level. Ismael and his family employ 25 permanent staff and 300 seasonal workers, offering competitive wages, free transportation, and community support including schools and administrative buildings. The farm competes with a nearby mining village for labor, so investing in worker welfare isn't just ethical—it's essential for securing the skilled hands needed to selectively harvest only ripe cherries. This is the fourth organic coffee we've featured from Kayon Mountain, and each lot has impressed us with its clarity and consistency.
Our team at Clive Coffee can help you dial in the perfect grinder settings and recommend brewing equipment to get the most from this exceptional Ethiopian coffee.
This organic Ethiopian coffee from Kayon Mountain Farm represents everything we love about the honey process: bright, complex fruit notes wrapped in delicate floral aromatics and a silky, tea-like body. Roasted by Portland's Evans Brothers Coffee Roasters, this lot showcases the meticulous work of Ismael Hassen Aredo and his family, who've been cultivating coffee on their 500-hectare estate since 2012. The honey process—where the coffee cherry's mucilage is left on the bean during drying—creates a cup that bridges the clean brightness of washed Ethiopian coffees with the fruit-forward sweetness of naturals.
Tasting Notes
Expect fresh pear and lime in the opening sip, followed by intense jasmine florals and a caramel sweetness that lingers on the palate. The acidity is sparkling and lively without being sharp—think champagne rather than citrus juice. The body is medium-light and elegant, with a clean finish that invites the next sip. This is a coffee that evolves beautifully as it cools, revealing layers of stone fruit and honeyed sweetness.
Brew Methods
This coffee shines in pour-over methods like V60 or Chemex, where the delicate florals and fruit notes can fully express themselves. We recommend a medium-fine grind and water just off boil (around 200°F) to highlight the jasmine and pear characteristics. It also makes an exceptional light-roast espresso for those who enjoy bright, fruit-forward shots with sparkling acidity. French press works well if you prefer a fuller body, though we'd avoid going too coarse—a medium grind preserves the complexity.
About the Roaster
Evans Brothers Coffee Roasters, based in Portland, focuses on transparency and direct relationships with coffee producers. Their roasting philosophy emphasizes bringing out the inherent character of each origin rather than imposing a house style.
The Story Behind This Coffee
Kayon Mountain Farm sits in the Guji zone of southern Ethiopia, where elevations range from 1,900 to 2,200 meters above sea level. Ismael and his family employ 25 permanent staff and 300 seasonal workers, offering competitive wages, free transportation, and community support including schools and administrative buildings. The farm competes with a nearby mining village for labor, so investing in worker welfare isn't just ethical—it's essential for securing the skilled hands needed to selectively harvest only ripe cherries. This is the fourth organic coffee we've featured from Kayon Mountain, and each lot has impressed us with its clarity and consistency.
Our team at Clive Coffee can help you dial in the perfect grinder settings and recommend brewing equipment to get the most from this exceptional Ethiopian coffee.
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