Kayon Mountain Coffee Farm covers an area of ​​500 hectares with about 300 hectares planted to coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. Located 510 kilometers south of Addis Ababa, the land straddles the border of two villages —Taro and Sewana — located in the Oromia region, in the Guji zone of Shakiso district, Ethiopia.

Ismael oversees 25 permanent full-time employees and 300 seasonal employees. As part of community development, the farm offers many non-work benefits and financial support for the construction of schools and administrative buildings.

Kayon Mountain Farm uses shade (acacia and other native trees) to protect the coffee as well as create compost for natural fertilization. Ismael takes care not only of the structure and management of the farm itself, but also of the harvesting and processing of the coffee beans.

Guji is a beautifully forested area in southern Ethiopia. Prior to the early 21st century, the region was considered part of Sidamo, but has since become its own region. The people of Guji grow coffee cherries at very high altitudes in rich red soil, which sets this coffee's profile apart from neighboring regions. These small growers deliver their coffee to the washing stations, where they are sorted and processed together. Coffee beans carry the taste of fruit, deep chocolate and light flowers.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast El Salvador Finca Los Angeles coffee darkly . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Ethiopia

Region: Shakiso, Guji

Variety: Ethiopian heirloom

Processing: washed

Altitude: 1900 - 2200 masl

Flavor profile: Dark chocolate and fresh floral flavors with a fine balanced acidity and smooth mouthfeel

Kayon Mountain Coffee Farm covers an area of ​​500 hectares with about 300 hectares planted to coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. Located 510 kilometers south of Addis Ababa, the land straddles the border of two villages —Taro and Sewana — located in the Oromia region, in the Guji zone of Shakiso district, Ethiopia.

Ismael oversees 25 permanent full-time employees and 300 seasonal employees. As part of community development, the farm offers many non-work benefits and financial support for the construction of schools and administrative buildings.

Kayon Mountain Farm uses shade (acacia and other native trees) to protect the coffee as well as create compost for natural fertilization. Ismael takes care not only of the structure and management of the farm itself, but also of the harvesting and processing of the coffee beans.

Guji is a beautifully forested area in southern Ethiopia. Prior to the early 21st century, the region was considered part of Sidamo, but has since become its own region. The people of Guji grow coffee cherries at very high altitudes in rich red soil, which sets this coffee's profile apart from neighboring regions. These small growers deliver their coffee to the washing stations, where they are sorted and processed together. Coffee beans carry the taste of fruit, deep chocolate and light flowers.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast El Salvador Finca Los Angeles coffee darkly . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Ethiopia

Region: Shakiso, Guji

Variety: Ethiopian heirloom

Processing: washed

Altitude: 1900 - 2200 masl

Flavor profile: Dark chocolate and fresh floral flavors with a fine balanced acidity and smooth mouthfeel

Kirinyaga and Kiambu regions in the central Kenyan highlands are leaders in Arabica coffee production. Kiambu boasts the highest production in the country while Kirinyaga is third. These areas benefit from low temperatures and volcanic soil, which is ideal for growing high-quality coffee beans such as the SL-28 and SL-34 varieties.

Coffee is defined by the quality of the cup and the size of the beans. AA, the largest, are those larger than 7.2 mm in size. The complement "Top" or "Plus" refers to a cup profile that is particularly fine and complex. The combination of red volcanic soil, high altitude and ideal climate have a decisive influence on the development of aromas and flavors that characterize this coffee.

Kijani Kiboko is a name derived from the Swahili 'Kijani' meaning Green and 'Kiboko' meaning Hippo. This coffee consists of carefully selected SL-28, SL-34, Ruiru 11 and K7 varieties grown in the rich volcanic soils of Kirinyaga and Kiambu.

When the cherries are ripe, they are picked by hand into buckets and then transported to the mill. The cherries are then carefully sorted and properly cleaned. After fermentation, the coffee is washed with clean water and dried under the African sun on raised beds until an optimal moisture level of approximately 12% is reached.

This coffee is dark roasted and is perfect for preparing espresso and espresso drinks with milk. We also roast Kenya Kijani Kiboko light for the preparation of filtered coffee and more acidic espresso drinks.

Country of origin: Kenya

Region: Kirinyaga, Kiambu

Variety: SL28, SL34, Ruiru 11, K7

Processing: washed

Altitude: 1650-2300 masl

Flavor profile: light, velvety, sweet, currant and black cherry

Kirinyaga and Kiambu regions in the central Kenyan highlands are leaders in Arabica coffee production. Kiambu boasts the highest production in the country while Kirinyaga is third. These areas benefit from low temperatures and volcanic soil, which is ideal for growing high-quality coffee beans such as the SL-28 and SL-34 varieties.

Coffee is defined by the quality of the cup and the size of the beans. AA, the largest, are those larger than 7.2 mm in size. The complement "Top" or "Plus" refers to a cup profile that is particularly fine and complex. The combination of red volcanic soil, high altitude and ideal climate have a decisive influence on the development of aromas and flavors that characterize this coffee.

Kijani Kiboko is a name derived from the Swahili 'Kijani' meaning Green and 'Kiboko' meaning Hippo. This coffee consists of carefully selected SL-28, SL-34, Ruiru 11 and K7 varieties grown in the rich volcanic soils of Kirinyaga and Kiambu.

When the cherries are ripe, they are picked by hand into buckets and then transported to the mill. The cherries are then carefully sorted and properly cleaned. After fermentation, the coffee is washed with clean water and dried under the African sun on raised beds until an optimal moisture level of approximately 12% is reached.

This coffee is dark roasted and is perfect for preparing espresso and espresso drinks with milk. We also roast Kenya Kijani Kiboko light for the preparation of filtered coffee and more acidic espresso drinks.

Country of origin: Kenya

Region: Kirinyaga, Kiambu

Variety: SL28, SL34, Ruiru 11, K7

Processing: washed

Altitude: 1650-2300 masl

Flavor profile: light, velvety, sweet, currant and black cherry

Kooperativa Abadatezuka is a group of smallholder farmers in the western province of Rwanda who supply their coffee to the Cyato washing station located in Nayamasheke district. Producers here grow coffee at altitudes of up to 2,200 meters above sea level, and the washing station is located at an altitude of 1,850 meters. The washing station was established in 2017.

One interesting aspect of coffee is that the native bees that live in and around the Nyungwe forest where the coffee is grown are said to be partially responsible for the unique flavor profile that this coffee has. Bee-assisted pollination, fertile soil and a cool lake-influenced climate due to the area's proximity to Lake Kivu contribute to the flavors found in the cup. Farmers do not use any synthetic inputs, such as synthetic fertilizers or pesticides.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast Abadatezuka coffee darkly . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Rwanda

Region: Cyato, Nyamasheke District

Variety: Bourbon

Processing: washed

Altitude: 1850 - 2200 masl

Flavor profile: Caramel and burnt sugar with subtle flavors of dried fruit and dried citrus peel. Strong syrupy sweetness and juicy acidity.

Kooperativa Abadatezuka is a group of smallholder farmers in the western province of Rwanda who supply their coffee to the Cyato washing station located in Nayamasheke district. Producers here grow coffee at altitudes of up to 2,200 meters above sea level, and the washing station is located at an altitude of 1,850 meters. The washing station was established in 2017.

One interesting aspect of coffee is that the native bees that live in and around the Nyungwe forest where the coffee is grown are said to be partially responsible for the unique flavor profile that this coffee has. Bee-assisted pollination, fertile soil and a cool lake-influenced climate due to the area's proximity to Lake Kivu contribute to the flavors found in the cup. Farmers do not use any synthetic inputs, such as synthetic fertilizers or pesticides.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast Abadatezuka coffee darkly . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Rwanda

Region: Cyato, Nyamasheke District

Variety: Bourbon

Processing: washed

Altitude: 1850 - 2200 masl

Flavor profile: Caramel and burnt sugar with subtle flavors of dried fruit and dried citrus peel. Strong syrupy sweetness and juicy acidity.