From the rich, forested highlands of Guji in southern Ethiopia comes Kayon Mountain — an expansive coffee estate straddling the villages of Taro and Sewana in the Shakiso district. Owned and managed by Ismael Hassen Aredo and his family, the farm spans roughly 500 hectares of undulating terrain, with around 300 hectares dedicated to heirloom Arabica coffee grown under a semi-forest canopy of native trees. Nestled between 1,900 and 2,200 metres above sea level, these high altitudes and fertile, loamy-clay soils create an ideal environment for slow cherry maturation and vibrant cup complexity typical of the Guji region’s celebrated coffees.  At Kayon Mountain, meticulous harvesting and processing yield coffees that sing with clarity and nuance. For washed lots like this Shakiso Grade 1, ripe cherries are carefully selected and pulped before undergoing controlled fermentation and thorough washing, preserving brightness and sweetness in the cup. Tasters regularly note a harmonious balance of cooked apple, mellow toffee, and citrus characters, with clean, juicy acidity and fruit-like sweetness — a profile that reflects both the altitude and disciplined post-harvest care.  Beyond flavour alone, Kayon Mountain embodies both tradition and thoughtful evolution. A family-run enterprise with decades of generational knowledge in heirloom seed selection and cultivation, the farm supports local employment and long-term agronomic stewardship. The combination of experienced stewardship, organic practices, and a commitment to quality helps Kayon Mountain stand as a noteworthy expression of Guji coffee: richly layered, deeply expressive, and firmly rooted in the landscape that produces it. 
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