Kayon Mountain is a 500 hectare farm, owned and operated by Ismael Hassen Aredo and his family since 2012. The farm stretches across the villages of Taro and Sewana in the Guji zone of Shakiso, an area renowned for producing amazing coffees.
Ismael leads with both vision and care. Alongside his 25 full time staff and 300 seasonal pickers, he invests deeply in his community, funding schools, supporting local infrastructure, and paying higher wages to ensure skilled pickers return year after year. It’s this combination of social responsibility and dedication to quality that has made Kayon Mountain a consistent favourite in our lineup.
This release marks a first for us: an anaerobic natural process lot from Kayon Mountain, elevated into our Motive Series for its stunning complexity. Ripe cherries are sealed in airtight tanks for a carefully controlled 7-day fermentation. Oxygen-free and temperature-stabilized in concrete water baths, the slow process transforms the coffee, building layers of vibrant flavor. Once fermentation is complete, cherries are dried for 30 days on raised African beds, then rested for four weeks to fully develop
