Ethiopia - Kayon Mountain Honey by Ismael Hassen Aredo

Ismael Hassen Aredo was born and raised in the Kercha District, one of Ethiopia’s notable regions for producing high-quality specialty coffee. With deep family roots in coffee farming, Ismael expanded the legacy by establishing the Kayon Mountain Coffee Farm in 2012. Located in the Guji Zone of the Oromia region, the farm spans 500 hectares, of which 300 hectares are planted with coffee, sitting at elevations between 2,000 and 2,200 meters above sea level.Kayon Mountain stands out not only for its quality coffee but also for its commitment to ethical and sustainable farming practices. The farm emphasizes meticulous day-to-day management and fair treatment of workers, creating a motivated team that carefully monitors and enhances quality.This lot is processed using the Honey method. After ripe cherries are harvested, the outer skin is removed, but the sticky mucilage remains on the beans. Unlike the washed process, the beans are not soaked; instead, they are immediately dried on African raised beds with the mucilage intact. The beans are turned every six hours to ensure even drying and to prevent spoilage or pest interference. The beds are partially covered to limit direct sunlight, ensuring a slow and consistent drying period of 12 to 15 days, which enhances sweetness and clarity in the final cup.