Origin: Taro/Sewana, Oromia, Guji, Ethiopia.
Roast: Espresso - medium light roast.
Flavour Profile: Jasmine, cooked peach, lemonade. Sweet, juicy and mellow.
Process: Washed
Varieties: Heirloom Ethiopian Varieties
Grower: Four smallholder producers from El Sendero Cooperative
Altitude: 1,900 - 2,200 metres above sea level
Importer: Cafe Imports
Owned by Ismael Hassen Aredo and his family, the Kayon Mountain Coffee Farm is planted with about 300 hectares of coffee. It is located 520km south of Addis Ababa, and the property crosses the borders of two villages, Taro and Sewana. Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby
mining village for seasonal workers, so Ismael and his family tend to pay higher
wages to their pickers in order to incentivize them returning year after year.
Whole beans or pre-ground?
Coffee deteriorates much faster once it is ground, making whole beans the ideal way to purchase coffee. If you don't have a grinder though, all good!
Grind Guide
Whole Beans - not ground, you have your own grinder
Commercial Espresso - very fine for a commercial espresso machine
Home Espresso - quite fine for a domestic espresso machine
Stovetop - fine for percolator / moka pot
Pour Over - medium for pour over or aeropress
Plunger - course for plunger / french press
Batch Brewer - very course for Moccamaster and other batch brewers
Making coffee at home
Follow this guide to ensure you're using the same ratios and standards as we do at Patricia
