How to brew this

Suggestion
Ratio
1:2.1
1:16
Temp
93°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Medium-Light · 4/10
Type
Single origin
Origin
Shakiso, East Guji, Ethiopia
Process
Natural
Tasting notes
BergamotStrawberry jamVanilla
Varietal
Heirloom
Species
Arabica
Altitude
1900–2200 masl
Farm
Kayon Mountain Farm
Producer
Ismael Hassen Aredo
Current harvest
January 2026
Certifications
Organic
Best for
Espresso
About
Organic natural from the Aredo family's Kayon Mountain farm in the Guji zone, sun-dried on raised beds. Fruity, softly acidic and floral, roasted for espresso.

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FAQ

Where does Kayon Mountain come from?

Kayon Mountain comes from Shakiso, East Guji, Ethiopia. It is a natural coffee. It grows at 1900–2200 masl.

What does Kayon Mountain taste like?

Gringo Nordic Coffee Roasters lists bergamot, strawberry jam and vanilla.

How do I brew Kayon Mountain?

Start at 1:2.1 for espresso or 1:16 for pour-over. Brew it at 93°C (199°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.

What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.