The new Ethiopian season is here, and The Barn roastery is kicking it off in style. Their espresso beans, roasted from the fresh harvest, come from the Kayon Mountain farm and definitely have something to offer. The first sip surprises with its velvety texture and juicy sweetness. Ripe strawberries in chocolate dominate , followed by caramel and black tea. As Kayon Mountain coffee cools, subtle tones of stone fruit emerge, adding depth and reminiscent of the best classic Ethiopian naturals. A distinctive yet delicate espresso that will win you over not only with its taste but also with its overall harmony.
The Kayon Mountain farm is located in the Guji region of southern Ethiopia and has been run by Ismael Hassen Aredo and his family since 2012. Of the farm's total 500 hectares, 300 are planted with traditional Ethiopian varieties, with the rest left untouched to preserve the natural landscape. Ismael is more than just a farmer – he is the driving force behind the entire community. He employs dozens of permanent workers and hundreds of seasonal workers, provides transportation, and actively supports the construction of schools and public buildings in the area. His approach to coffee farming is not only responsible but also visionary.
Processing is done using the natural method, which brings out the fruity character of the varieties. After harvesting, the coffee is immediately sorted according to ripeness, then spread out on raised beds where it is dried for 8 to 25 days, depending on the weather. During drying, it is turned regularly to achieve an even result. It is this care that is reflected in the taste – a clean, sweet, full-bodied and velvety espresso that is the perfect introduction to the new harvest and proof that THE BARN once again brings the best that Ethiopia has to offer.