You’ll enjoy this natural Ethiopian coffee from Brno-based Rebelbeans whether brewed as a pour-over or as an espresso. Kayon Mountain is a sweet, fruity, and wonderfully aromatic coffee with a syrupy body and pleasantly lively acidity. When brewed as a pour-over, fresh strawberries, blueberries, and elderflower take center stage, complemented by a lingering chocolate aftertaste. As an espresso, the profile shifts toward red orange, candied tangerines, and lemongrass, with a lingering note of Dutch cocoa. Overall, it’s a juicy and distinctly fruity Ethiopian coffee that maintains a nice balance thanks to its chocolatey sweetness.
The beans come from the Kayon Mountain farm in the Shakiso area of the Guji region, approximately 510 km south of Addis Ababa. The farm is run by producer Ismael Hassen Aredo and his family, and coffee trees of local Heirloom varieties grow there at an elevation of 1 ,900 to 2,200 meters. Acacia trees and other native Ethiopian trees provide shade; the soil here is naturally fertile, and the farm also uses natural compost. Furthermore, Kayon Mountain is built on a strong relationship with the local community. Ismael pays his pickers above-average wages and supports, for example, the construction of schools and local infrastructure.
After the harvest, only ripe coffee cherries are selected, which are then dry-processed. This means they are dried whole, along with their pulp, a process that often results in a more pronounced fruitiness and sweetness in the final cup. The cherries rest on raised African drying beds for approximately 8 to 25 days and are regularly turned by hand during drying to ensure the process is as even as possible. The result is a fuller, sweeter profile that, thanks to the omni roast, you can enjoy both as a pour-over and as an espresso.
- Producer: Kayon Mountain
- Elevation: 1, 900–2,200 m above sea level