Kayon

OriginEthiopia

Roast levelMedium

ProcessNatural

Summary

A natural processed coffee from the Kayon Mountain farm in Guji, Shakiso, Ethiopia, grown at 1800-2200 meters. Producer Ismael Hassen Aredo cultivates heirloom varieties. The cup is sweet with well-integrated acidity, featuring notes of black tea, peach, and caramel, with a round and smooth mouthfeel. Versatile for filter, espresso, or milk-based drinks.

AI-assisted description, based on roaster & cupping data.

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Brew guide

Espresso

Coffee in: 18 g
Coffee out: 46 g
Time: 24 s

Grind: fine

For 2 espressi

Filter

Coffee in: 15 g
Water: 240 g
Time: 2:30
Temperature: 93°C

Grind: medium-coarse

1.First pour: bloom with 60ml water for 35 seconds (35 s)
2.Second pour: gently fill up to 240ml

Total extraction time: 2min 30sec

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Producer: Ismael Hassen Aredo
Altitude: 1800 - 2200 m.a.s.l
Variety: Heirloom
Notes: Caramel, Peach, Black Tea

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The roaster

P14-Coffee

P14-Coffee is a specialty coffee roaster with a nose for the unusual. Their beans are a tour of single origins and bold processing—washed, natural, anaerobic,…

AI-assisted description, based on roaster & cupping data.

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