Kayon Mountain
A balanced and sweet Ethiopian coffee giving you
Mango, pink guava, pineapple, Valencia orange and honey
About this coffee
Cultivar: 74110 & 74112
Flavour notes: Mango, pink guava, pineapple, Valencia orange and honey
Producer: Ismael Hassen
Country: Ethiopia
Region: Shakiso Wareda, Guji
Process: Natural
Roast profile: Light roast
More About The Cultivar
The Kayon Mountain lot from the Guji Zone consists of specialized selection heirloom varieties developed by the Jimma Agricultural Research Center (JARC), predominantly featuring the 74110 and 74112 cultivars.
Origin & Development: The “74” prefix designates the year they were cataloged (1974). They were meticulously isolated from wild mother trees in the Metu-Bishari forest of the Illubabor zone during a massive research push to combat Coffee Berry Disease (CBD).
Agronomic Profile: These individual cultivars grow as compact bushes with short, drooping branches and noticeably small leaves. Their dense canopy makes them perfectly adapted to the high-elevation terroirs (1,900 to 2,200 MASL) of the Guji highlands.
Cup Characteristics: Unlike generalized Ethiopian mixed heirloom varieties, isolated selections like 74110 bring exceptional consistency and refined tasting traits to the cup. They are widely celebrated in specialty coffee for producing intense jasmine-like floral notes, bright citrus acidities, and a crisp, tea-like clarity.
How The Coffee Was Produced
The production of this specific Grade 1 Natural lot from Falcon Coffees relies on precise estate management and rigid quality controls overseen directly by Ismael Hassen Aredo.
Shade Nursery & Cultivation: The estate features a specialized on-site nursery and incorporates dynamic shade structures. Indigenous acacia trees protect the delicate shrubs from intense high-altitude sunlight while naturally falling leaf matter forms an organic compost matrix to fertilize the soil.
Meticulous Selective Harvesting: During the peak harvest window, farmworkers execute multiple passes to hand-pick exclusively dark red, optimally ripe coffee cherries. Incompletely ripened or damaged cherries are manually separated immediately.
Controlled Raised Bed Drying: The sorted cherries are moved directly onto elevated African drying beds. They are thinly spread and manually turned every few hours to guarantee uniform airflow and prevent unwanted fermentation molds. Depending on outdoor weather and cloud cover, the natural drying phase spans meticulously between 12 to 20 days until the fruit skin reaches a crisp, dark shell and the seeds achieve optimal moisture levels.
Roaster's Notes
Our roasting approach for the Kayon Mountain Natural focuses intensely on preservation. Because these isolated JARC heirloom seeds carry such vivid, delicate organic acids, we roast this lot fairly light yet thoroughly developed. By pushing for total inner-bean development without extending the overall time too far into heavy caramelization, we protect the structural purity of the cultivar, soil, and high-altitude Guji terroir.
When dialled in as a light roast espresso, it delivers a beautifully juicy, vibrant, and highly flavorful extraction. Our primary extraction ideology centers on achieving an ultra-even extraction to eliminate channeling or micro-channeling, rather than strictly locking yourself into a rigid time or temperature formula. Adjust your parameters dynamically to let the natural sweetness shine.
