Guji, Ethiopia · Natural Process · Single Origin
Ismael Aredo — Kayon Mountain
Light-Medium · Single Origin · Natural
One of the most expressive naturals we've carried. Ismael Aredo farms in the Guji zone of southern Ethiopia, where heirloom coffee plants grow at 1,900–2,200 meters. The natural process brings out intense fruit — loquats and blueberry up front, with a surprisingly sweet, biscuity finish.
Roasted to order in Altadena. Ships within 2 days of your order.
The Farm
Ismael Aredo works with Kayon Mountain Coffee Farm in the Guji zone of Ethiopia — one of the country's premier specialty coffee growing regions. The farm sits at 1,900–2,200 meters, where cool temperatures and rich soil produce heirloom varieties with exceptional complexity.
Natural process: whole cherries dried on raised beds in the sun, fermenting slowly to concentrate fruit flavors.
How to Brew It
This is a pour-over coffee. V60, Chemex, AeroPress — anything that lets you control the extraction and taste what's actually in the cup. Medium-coarse grind, water around 200°F, 3–4 minute brew.
Avoid drip machines — the fruit notes get muddied. This one rewards a little attention.
Availability
Single origins at UCR are available while the lot lasts. When this one sells out, it won't come back — Alan picks the next one. If you like fruit-forward naturals, grab a bag while it's here.
See all coffees →Details
- Producer: Ismael Aredo / Kayon Mountain
- Region: Guji, Ethiopia
- Altitude: 1,900–2,200 masl
- Process: Natural
- Varietals: Heirloom
- Roast: Light-Medium
- Available: 12oz