Coffee Beans Profile
Tasting Notes: Strawberries, Floral, Candy
Producer: Ismal Hassan
Region: Shakiso, Guji, Ethiopia
Varietal: Ethiopian heirloom varietals
Altitude: 2050 masl
Kayon Mountain Farm is a privately owned and run farm, the farm is owned by Ismal Hassan. Previously farms like this, of this size were unheard of but some years ago the laws in Ethiopia changed and allowed for farms of 50 ha or more to market and sell their coffees directly for export. Private farms at this size are still not common in Ethiopia.
The farm is in the Shakiso area of Guji and in the Kabele, Tarro. It was established as a private farm by Ismal Hassan in 2009 and covers 200 hectares of land. It is managed by Mr Workineh, he is monitoring all aspects of the cherry processing and sorting to ensure the production is reaching the best quality possible. They are growing improved varieties from the research institute, 72110, 74158 and 74165. Here they are separating the production into different lots based on time of the harvest, each of the lots is 150 bags of parchment and once milled 100 bags of green.
The cherries are floated before they go in to production so they can remove floaters. They process the coffee with a Agaard six disc pulper, when they don’t produce naturals. After de-pulping they ferment the coffees under water for about 24-72 hours to remove the remaining mucilage. They have 12 separate tanks for fermentation, meaning they can do plenty of lot separation during production. They also have a waste water pit for water treatment after processing.
They have about 200 drying tables, meaning they have a good amount of drying space and room for adjusting the layers according to different methods and preparation. One table can have a maximum of 600 kg of parchment. The temperature can be relatively low, and they give the coffees up to 8 hours with sun pr day. Drying takes from 13- 20 days, depending on the temperature and of course whether the coffee is being washed or naturally processed They have to assigned people for each table constantly moving and sorting the parchment on the tables. When drying the natural coffees they use shade nets to cover the cherry during the hottest parts of the day.
Roast Level: Medium
Roaster: Nylon Coffee Roasters
More than just a bean…
Every coffee begins with a story and is unique in its own ways. Since our opening in 2012, we have chosen to focus on this “behind the scene” work, where we try to unveil the story of each coffee and present them to you. We are firm believers of working closely with the source to foster a relationship with the producers. We travel long distances to visit farms and cooperatives to see for ourselves the hard work put into the coffees that we are buying. In addition to our continuous pursuit for better tasting coffees, we soak in the experiences to understand from our peers every step from farming, harvesting and processing of coffee cherries. Through the journeys, friendships are built with the local partners/producers whom we trust will take good care of the farms and their workers.
Time and resources are committed each year for origin trips to maintain and explore new relationships and seek out more coffees. At Nylon, every facet of our business is based on fair, sustainable, traceable and transparent relationships across the coffee chain. For certain coffee origins, we only work with trusted exporters who adhere to the same principles as us. We cherish our relationships with our customers, professional peers, partners at origins and a handful of trusted exporters. This network of relationships fuels our passion in creating an incredible coffee, delivered through an exemplary experience, that we hope will leave a lasting impression on you.
This is our philosophy, and this is our story.
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